Thai sweet chilli sauce

  • Time 10 minutes
  • Yield about 1 cup


    3 large garlic cloves, peeled
    2 red Jalapeño or Serrano peppers, deseeded (See note #1 below.)
    ¼ cup white distilled vinegar
    ½ cup sugar
    ¾ cup water
    ½ tablespoon salt
    1 tablespoon cornstarch or potato starch (See note #2 below.)
    2 tablespoons water


    In the blender, purée together all the ingredients, except for the last two.
    Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
    Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
    Let cool completely before storing in a glass jar and refrigerate.
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