Thai Sweet Chilli Sauce
Short of smearing it on your face in lieu of facial cream (but that’s only because chilli sauce lacks SPF to protect you from UVA/UVB), You can use this dipping sauce in, and with, everything, even things you shouldn’t use it with: fresh spring rolls, fried spring rolls, crispy wantons, crab rangoon, fried chicken, grilled chicken, steamed chicken, fried calamari, lumpia, etc.
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Amount Per Serving
Calories from Fat 0
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 large garlic cloves, peeled
- 2 red Jalapeño or Serrano peppers, de-seeded (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.
- I keep the chili seeds in, but your mileage may vary, so adjust the heat accordingly. More seeds = more heat. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually.
- This sauce keeps for a long time, and after a couple of weeks, you can’t even taste the pepper.
- If you want to make a large batch of this sauce (more than half a gallon) — and you certainly should since this sauce lasts a long time — the best thickener to use is pre-gelatinised or “pre-gel” starch which is both acid- and heat-stable (corn or potato starch is not). It’s marketed under the brand name Clearjel®. Your chilli sauce will remain viscous and maintain the nice suspension for the entire duration of its shelf life when thickened with pre-gelatinised starch. Traditionally, Thai sweet chilli sauce is not thickened with starch; the syrupy consistency is achieved through cooking the sauce containing lots of sugar down until it’s thick enough to create a good suspension of the garlic-pepper bits. However, if you notice, bottled Thai sweet chilli sauce normally contained a starch thickener. You can go either way. I personally prefer the version that contains less sugar which is this one.
- Short of smearing it on my face in lieu of facial cream (but that's only because chilli sauce lacks SPF to protect you from UVA/UVB), I use this dipping sauce in, and with, everything, even things I shouldn't use it with: fresh spring rolls, fried spring rolls, crispy wanton, crab rangoon, fried chicken, grilled chicken, steamed chicken,fried calamari, lumpia, etc.
- I mix this sweet chilli sauce with some aïoli and turn that into a dip for Belgian fries — a practice that probably makes the whole country of Belgium weep bitterly.
- I brush this sauce on grilled chicken wings and grilled corn cobs.
- I doctor it up with other ingredients and turn it into various dressings for different things.
- The list goes on ad infinitum. If you like Asian cuisine, I promise that having a vat of this highly versatile sauce in your refrigerator will make your life much more pleasant. (Most Thai people have a jar of this in their refrigerator. I know a few who don't. They're weird, though.) Be sure to double, triple, quadruple the recipe; the sauce keeps for a month, refrigerated.
Adapted from She Simmers
Adapted from She Simmers
Simon Rochester http://www.simonrochester.co.uk/