Thai Chile Vinegar Sauce Recipes

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SWEET CHILI THAI SAUCE



Sweet Chili Thai Sauce image

A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.

Provided by Tania Hobson

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 24

Number Of Ingredients 8

1 cup water
1 cup rice vinegar
1 cup sugar
2 teaspoons fresh ginger root, minced
1 teaspoon garlic, minced
2 teaspoons hot chile pepper, minced
2 teaspoons ketchup
2 teaspoons cornstarch

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.

Nutrition Facts : Calories 33.9 calories, Carbohydrate 8.7 g, Sodium 5 mg, Sugar 8.4 g

CUCUMBER SALAD WITH THAI SWEET CHILI VINAIGRETTE



Cucumber Salad With Thai Sweet Chili Vinaigrette image

Cool, spicy, and sweet.

Provided by maryelle

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

2 tablespoons rice vinegar
2 tablespoons Thai sweet chili sauce
1 teaspoon sesame oil
¼ teaspoon white sugar
¼ teaspoon granulated garlic
1 pinch salt to taste
1 cucumber, thinly sliced
1 green onion, thinly sliced

Steps:

  • Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
  • Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

Nutrition Facts : Calories 36.4 calories, Carbohydrate 6.5 g, Fat 1.3 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 87.1 mg, Sugar 4 g

THAI CHILE-VINEGAR SAUCE



Thai Chile-Vinegar Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Thai-Inspired Recipes

Number Of Ingredients 3

1/2 cup rice vinegar
2 to 3 tablespoons sugar
1/2 mild chile pepper, such as Cubanelle, Hungarian wax or banana chile, stemmed and thinly sliced

Steps:

  • Combine the vinegar and sugar in a small bowl, stirring until the sugar has dissolved completely. Add chile. Sauce can be refrigerated in a sealed container for up to 5 days.

CHILE-VINEGAR SAUCE



Chile-Vinegar Sauce image

condiment for south east asian foods. from Hot, Sour, Salty, Sweet. You can use any mild chile in this recipe, such as Hungarian Wax or Cubanelle.

Provided by Abi Fae

Categories     Sauces

Time 10m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 3

1/2 cup rice vinegar
2 -3 tablespoons sugar
1/2 banana chile

Steps:

  • Slice chile into rings.
  • Mix vinegar and sugar. Once sugar is dissolved, add chile.
  • This will keep in the fridge 4-5 days.

CHILE VINEGAR DIPPING SAUCE



Chile Vinegar Dipping Sauce image

Categories     Pepper     Cocktail Party     Easter     Vegetarian     Vegan     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 9

For chile vinegar
5 ounces small (2- to 3-inch) fresh hot red or green chiles such as serrano or Thai (about 20), rinsed and patted dry
1 1/3 cups distilled white vinegar
To make dipping sauce
6 tablespoons water
4 teaspoons sugar
1/2 teaspoon dried hot red-pepper flakes (optional)
Special Equipment
a 1-pt canning jar with lid and screw band; an instant-read thermometer

Steps:

  • Sterilize jar and lid:
  • Wash jar, lid, and screw band in hot soapy water, then rinse well. Dry screw band. Put empty jar on a rack in a boiling-water canner or a deep 5- to 6-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jar in water. Heat lid in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jar and lid submerged in hot water, covered, until ready to use.
  • Make chile vinegar:
  • Carefully remove jar and lid with tongs, then drain jar upside down on a clean kitchen towel and dry lid.
  • Pack chiles into jar. Bring vinegar to a boil in small saucepan, then remove from heat and pour over chiles. Cool to room temperature. Wipe off rim of jar with a dampened clean kitchen towel, then top with lid and firmly screw on screw band. Chill sealed jar 2 weeks.
  • Make dipping sauce:
  • Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved, then stir in red-pepper flakes (if using), 2 tablespoons chile vinegar, and salt to taste. Remove from heat and cool to room temperature.

PRESSURE-COOKER THAI SWEET CHILI PORK BOWLS



Pressure-Cooker Thai Sweet Chili Pork Bowls image

Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won't want to miss. My pressure cooker does the hard stuff, but I still get the props. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

2 pork tenderloins (1 pound each)
1/2 pound sliced fresh mushrooms
1 large sweet onion, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 cup hoisin sauce
3/4 cup sweet chili sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 garlic cloves, minced
1-1/2 teaspoons minced fresh gingerroot
1 teaspoon rice vinegar
Torn fresh cilantro leaves
Hot cooked rice, julienned green onions, lime wedges, and Sriracha chili sauce

Steps:

  • Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally., Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges, and Sriracha.

Nutrition Facts : Calories 384 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1664mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 3g fiber), Protein 34g protein.

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