Homemade Thai Sweet Chilli Sauce
We love Thai sweet chilli sauce. After buying it so many times from the store, we got to thinking, why don’t we try making it ourselves, minus all the additives? As you probably know from experience, homemade is often so much better than shop-bought!
- 12 large red chillies
- 8 garlic cloves, peeled and roughly chopped
- 2 teaspoons grated fresh ginger
- 2 teaspoons salt
- 300 ml rice wine vinegar
- 300 g sugar
- In a food processor, add the chillies, garlic, ginger and salt. Whizz until you have a coarse paste. You still want a bit of texture.
- Transfer the paste to a pan and add the sugar and rice wine vinegar. (Word to the wise: the food processor has released all the oils in the chillis, so have your pan ready, remove your food processor lid, transfer the paste with a spatula straight to the pan and quickly add your sugar and rice wine vinegar. This will minimise the effects to your eyes and throat, especially if your chillis are strong!) Light the gas/turn on the heat and bring to a boil.
- Gently simmer for between 5 to 10 minutes. It’s not an exact science, and because you are basically making a sugar syrup, it will thicken a little as it cools. Remove from the heat, allow to cool and bottle. You’ve finished! Store in the fridge.
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Hints and Tips
- Don’t be tempted to put your head over the food processor to smell the chillis once made into a paste!
- This recipe makes approximately 300ml.
- This sweet chilli sauce is also great with fried chicken!
- Add a finely grated carrot to the pan with the sugar and vinegar to add thickness and texture to your sauce.
- Chilli strength varies! Don’t be afraid to adjust this sauce to your own personal preferences, if you want less heat reduce the amount of chillies. If you find your sauce too hot for comfort, add another 100ml of rice wine vinegar and another 100g of sugar and simmer a little longer. Make a note of your changes for next time.
© 2017 lemonkerdz