Sweet Thai Chili Sauce Recipes

THAI SWEET CHILI SAUCE

Steps:

• Keeping the seeds makes for a hotter end product, removing less so. Keep in mind it will be hotter the first day and dissipates over time. Resist the urge to taste and redip your spoon. Enzymes in saliva breaks down starches and will eventually make it watery -- that is in my humble opinion.
• In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan.
• Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes.
• Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator.

CHEF JOHN'S THAI-STYLE SWEET CHILI SAUCE

Steps:

• Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
• Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
• If not using immediately, transfer to a glass jar with a lid. Refrigerate.

THAI SWEET CHILI SAUCE RECIPE

Steps:

• Gather the ingredients.
• Add the vinegar, sugar, water, fish sauce, sherry, garlic, and pepper flakes to a saucepan or pot.
• Bring to a rolling boil.
• Reduce the heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off; rice vinegar is less strong than regular white vinegar.)
• While the mixture is boiling, dissolve the cornstarch into the cool water in a small bowl.
• Reduce the heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring and cooking until the sauce thickens, about 2 minutes. Then remove from the heat and taste-test.
• Pour sauce into a small bowl or jar and serve as a condiment, dip, or marinade.

SWEET CHILI THAI SAUCE

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

SWEET & SPICY THAI STYLE CHILI SAUCE RECIPE - (4.3/5)

Steps:

• Method: - Start with 3/4 cup of sugar in a small sauce pan. - Add the rice vinegar and water to the sugar and turn the heat to a medium high. Bring the sugar solution to a boil while stirring, until the all the sugar is dissolved. - Add the finely minced garlic and crushed red pepper. - For some extra heat and color you can add some siracha or hot sauce to it. I like it to have a little zip to it after the initial sweet flavor. Let the sauce simmer bubble for a few minutes until it thickens slightly and all the flavors blend in. - In the meantime, dissolve 1 tablespoon of corn startch in a tablespoon of cold water until there are no lumps in it. - Turn the heat up to a rapid bubble and pour in the cornstarch slurry in the sauce and stir it well. - You'll notice the sauce thicken faster and you can turn the heat down again. Lastly, add 1/2 tbsp of fish sauce for some saltiness or a 1/2 tsp of regular salt and stir it in. Turn off the heat and let the sauce cool down. - Serve as a dipping sauce, or toss a couple tablespoons in a stir fry for sweet and spicy dish! Bottled or in an air-tight container this sauce lasts a long time in the fridge. FOR VISUAL INSTRUCTIONS GO TO THE LISTED URL: http://picturetherecipe.com/index.php/recipes/sweet-and-spicy-chili-sauce-thai-style/

THAI SWEET CHILI SAUCE - HOMEMADE

Steps:

• In a pot over medium-high heat mix the 1/4 cup water, rice vinegar and sugar; when mixture starts to boil, add the garlic and crushed red pepper flakes. Bring the boil down to a simmer and let it simmer for another couple of minutes (this will make sure all the flavors get infused).
• Add the Sriracha and ginger if using.
• In a small bowl, mix the cornstarch and tablespoon of water until the cornstarch is dissolved.
• Bring the sauce to a low boil again and add the salt and cornstarch/water mixture.
• The sauce will begin to thicken up immediately. Cook, while stirring constantly, until the mixture reaches desired thickness, about 3-5 minutes.
• Let the sauce cool and then use as a dipping sauce or store in refrigerator till ready to use. **Storing does cause it to loss heat so recommend eating the same day if you like the heat**.