This Homemade Thai Sweet Chili Sauce has so much flavor with red chilis, garlic and ginger. An exotic sauce that's sweet and spicy, a perfect dipping sauce, marinade and flavor booster! Known as name chim (น้ำจิ้มไก่) which means "dipping sauce for chicken".
Course Condiment, Sauce
Keyword Creamy Sweet Chili Sauce, sweet hot sauce, Sweet Thai Chilli Sauce, Thai Sweet Chili Sauce
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
½lb/250g red Thai Chili Peppers50/50 deseeded
1tablespoonpotato starchcan use corn starch
Chop chilis 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 chili 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 chilis 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.
*Burning disclaimer- vinegar mixture is very hot, do not burn yourself.