I love sauces, especially this Sweet Thai Chili Sauce. I’ve been accused of drowning my food in sauces, but I can’t help it, I really love sauces. I remember the first time I had Sweet Chilli Sauce (or Sweet Thai Chilli Sauce), it was here in Australia. We were invited to a bbq, where I ate the most delicious bbq grilled chicken. They told me it was marinated in a Sweet Chilli Sauce, and simply bbq’d on a grill, so easy! I was hooked.
I soon discovered that it was commonly used as a dipping sauce for chicken nuggets and chicken strips, even McDonald’s and every fast food joint has Sweet Chilli sauce for dipping as an option. I found that it’s particularly amazing with Asian Fried Rice, stir fry or spring rolls, so many options. We would buy a large 1 litre size bottle of this sauce made by Trident, which has nice chunky pieces of peppers. Some people might know it by a brand name, Mae Ploy, which is available all around the world.
Sweet Chilli Sauce (น้ำจิ้มไก่ nam chim) is really not hard to make, and only takes about an hour. I’m lucky that I have red Thai chilli peppers growing in my garden, also known as Bird’s Eye Chillis. You decide the amount of heat in the sauce by the amount of chilli seeds you leave in the peppers. I deseeded half of my peppers for this recipe, but if you want it milder, then only keep the seeds of 1 or 2 peppers in the recipe. It’s always hard to gauge how spicy a recipe will turn out, it’s not like you can bite it to test the heat of each pepper!
If you are feeling adventurous, check out my Mango Chili Sauce recipe, which is with the same foods as this Sweet Chili Sauce. I think that my homemade Sweet Chilli Sauce is more flavourful than store-bought, perfect for drowing your food in. Bon Appetit! Приятного аппетита!
- 250g red chillis - 50/50 deseeded
- 2 cups white vinegar
- 2 cups water
- 2 cups sugar
- 6 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- Chop chillies either coarsely if you are using a stick blender, or finely if you are not. Remove the seeds from at least 50% of your chillis, which leave make this a medium/hot chilli sauce. For a mild sauce, deseed all but 1 or 2 chilli peppers.
- In a pot, mix all the ingredients except the cornstarch and bring to a boil. Reduce heat ans simmer for 30-45 minutes, or until mixtures reduces by half.
- Using a stick blender, blend the vinegar mixture until it reaches desired consistency. I don't blend to death, but leave a few chunky pieces and seeds as it will continue to cook down. Be very careful, the vinegar mixture is extremely hot and you will burn yourself if any splashes on you during the blending. Alternatively, you can allow to cool for a bit before blending, or chop chillis finely, so you don't need to blend.
- Return to stove, bring back to a simmer. Take 1 tablespoon of cornstarch and mix with 2 tablespoons of cold water making a slurry. Add the corn starch slurry to the chilli sauce and cook for a few minutes until it thickens. Stir throughout and allow to cook and thicken for a few minutes. If desired thickness of sauce isn't reached, add one more teaspoon of cornstarch with 2 teaspoons of water, and repeat process.
- Allow to cool before bottling.