Recipes>Chilli Recipes
Sweet Thai Chilli Sauce
by Heather Thomas from The Hot Sauce Cookbook
Easy
Makes 300ml /½ piny (1¼ cups)
Total 25min
Prep 10min
Cook 15min
Learn to make your own Thai-style Sweet Chilli Sauce with the perfect balance of sweet, sharp and spicy flavours and great for serving with Thai-inspired starters.
Discover more delicious Sauce recipes
From homemade condiments to the perfect gravy
From the book
The Hot Sauce Cookbook
Heather Thomas
The Hot Sauce Cookbook
A hot sauce bible with 60 recipes that pack a punch
Make your own hot sauce at home
Inspiring recipes for every meal of the day
Buy From
Introduction
It’s fun to make your own sweet chilli sauce at home, and it’s surprisingly quick and easy to do, too. It should be stored in a screwtop jar, but sterilize it first by washing it out thoroughly and rinsing it well, then place on the shelf of a preheated oven set to 140°C, 275°F, gas mark 1 and leave for 20–30 minutes until dry.
Tags
Ingredients
| 5 | long fresh red chillies, halved |
|---|---|
| 6 | garlic cloves, peeled |
| 2.5cm/1in piece | fresh root ginger, peeled and sliced |
| grated zest and juice of 2 limes | |
| 4 tbsp | water |
| 200g/7oz (scant 1 cup) | white sugar |
| 100ml/3½fl oz (generous ⅓ cup) | rice vinegar |
| 3 tbsp | nam pla (Thai fish sauce) |
Essential kit
You will need: a blender or food chopper.
Method
Put the chillies, garlic, ginger, lime zest and juice in a blender or food chopper and blitz to a thick paste.
Put the water and sugar in a deep, heavy-based saucepan and set over a low to medium heat. Stir gently until all the sugar has dissolved, then turn up the heat and boil until the syrup starts to change colour and turn golden evenly all over. Watch carefully so it doesn’t burn!
As soon as it starts to change colour and smell like caramel, quickly add the vinegar, nam pla and the chilli and garlic mixture – don’t stand too close to the pan as it will spit – then reduce the heat.
Simmer gently for 4–5 minutes, then remove from the heat and set aside to cool a little. If you want the sauce thicker, simmer it for a little longer.
Pour the sauce into a 300ml/½ pint sterilized airtight jar, cover with a wax disc and screw on the lid. Store for up to 2 months in a cool dry place or keep in the fridge.
OR YOU CAN TRY THIS…
– If you want a milder-tasting sauce, deseed a couple of the chillies before chopping.
– If you like really intense heat, use extra hot chillies and add a pinch of dried crushed chilli flakes or ½ teaspoon cayenne pepper.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Sauce Recipes
View all
Buffalo Wing Sauce
by Neil Rankin from Low and Slow
Piri Piri Sauce
by DJ BBQ from Jamie’s Food Tube: The BBQ Book
More Chilli Recipes
View all
Nadiya Hussain’s Paneer and Chilli Loaf
by Nadiya Hussain from Nadiya’s Simple Spices
Blackened Chilli Kebab Sauce
by Josh Katz from Berber & Q
More Recipes from The Hot Sauce Cookbook
View all
Tofu Kebabs with Sweet Chilli Sauce
by Heather Thomas from The Hot Sauce Cookbook
Mexican Veggie Burgers with Sriracha Ketchup
by Heather Thomas from The Hot Sauce Cookbook
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
