Hi there! I’m Natasha, and today I’m super excited to share how I make my favorite condiment, Thai Sweet Chili Sauce. This homemade version is bursting with sweet, spicy, and tangy flavors, and it’s so versatile—perfect as a marinade or a dipping sauce. Trust me, once you’ve made this yourself, you’ll never go back to store-bought. Let’s get started!
Why I’m Obsessed with This Sauce
My love for Thai Sweet Chili Sauce started years ago at an Aussie barbecue. Someone had grilled chicken with this amazing sauce, and I couldn’t get enough. Since then, I’ve been hooked, using it on everything from chicken nuggets to stir-fries. Making it at home means I get to tweak the spice level and enjoy the freshest flavors.
My Recipe for Thai Sweet Chili Sauce
Ingredients:
- 1/2 lb (250g) red Thai chili peppers, with half deseeded 🌶️
- 2 cups white vinegar 🍶
- 2 cups water 💧
- 2 cups sugar 🍬
- 6 cloves garlic, minced 🧄
- 1 teaspoon salt 🧂
- 1 teaspoon grated ginger 🫚
- 1 tablespoon potato starch (or cornstarch) 🌽
Instructions:
- Prepare the Peppers:
Chop the red chili peppers. If you want a medium-hot sauce, deseed half the peppers. For something milder, remove seeds from all but one or two peppers. I like keeping some seeds for that fiery kick! 🔪 - Simmer the Sauce Base:
In a large pot, combine the vinegar, water, sugar, minced garlic, grated ginger, salt, and the chopped peppers. Bring it to a boil over medium heat. Once it’s boiling, reduce the heat to a gentle simmer and let it cook for 30-45 minutes, or until the mixture reduces by half. The kitchen will smell amazing—spicy and tangy! 🍲 - Blend for Texture:
Using a stick blender, carefully blend the mixture until it’s as smooth or chunky as you like. Be careful here—hot vinegar can splatter! If you don’t have a stick blender, let the mixture cool slightly and use a regular blender. 🌡️ - Thicken the Sauce:
Return the blended mixture to the pot and bring it back to a simmer. In a small bowl, whisk 1 tablespoon of potato starch (or cornstarch) with 2 tablespoons of cold water to make a slurry. Add the slurry to the sauce while stirring constantly. Let it cook for another 1-2 minutes until it thickens. If you want it thicker, repeat the process with another teaspoon of starch and water. 🥄 - Cool and Store:
Let the sauce cool completely before transferring it to a clean glass bottle or jar. I love using mason jars—they’re practical and look cute in the pantry.
Pro Tips from My Kitchen:
- Adjust the Heat: Tailor the spice level by playing with how many seeds you leave in the peppers.
- Use Potato Starch: For a glossy finish and a clear sauce, potato starch is my favorite. But cornstarch works well too.
- Safety First: Always wear gloves when chopping chili peppers to avoid irritation. Trust me, accidentally rubbing your eyes is not fun!
Storing Your Homemade Sauce
This sauce keeps well in the fridge for up to 9 months, but you can also store it in a cool, dark pantry for about a month.
FAQs About Thai Sweet Chili Sauce
Q: Can I make this sauce less spicy?
Absolutely! To reduce the heat, deseed most or all of the chili peppers before chopping them. You can also use milder peppers instead of Bird’s Eye chilies.
Q: Can I substitute potato starch with something else?
Yes, cornstarch works perfectly as a thickener. However, potato starch gives a clearer, glossier finish to the sauce.
Q: How long does homemade Thai Sweet Chili Sauce last?
When stored in an airtight container, the sauce will last about a month in a cool, dark pantry. If refrigerated, it can stay fresh for up to 9 months or even a year.
Q: Can I freeze the sauce?
Yes, you can freeze Thai Sweet Chili Sauce in small, airtight containers or ice cube trays for easy portioning. Thaw it in the refrigerator before use.
Q: Is this sauce gluten-free?
Yes, the recipe is naturally gluten-free as long as the potato starch or cornstarch used is certified gluten-free.
Q: What dishes pair well with Thai Sweet Chili Sauce?
This sauce is incredibly versatile! Use it as a marinade for grilled meats, a dipping sauce for spring rolls, chicken nuggets, or dumplings, or as a glaze for roasted vegetables.
Q: Can I make this sauce without blending it?
Yes, if you prefer a chunkier texture, you can skip the blending step and leave the chili and garlic pieces as is.
Q: Where can I find Bird’s Eye chilies?
Bird’s Eye chilies are common in Asian grocery stores and some well-stocked supermarkets. If unavailable, substitute with another medium-spicy chili, adjusting the quantity to taste.
Let’s Add Some Spice to Your Meals!
There you have it—my go-to recipe for Thai Sweet Chili Sauce. Whether you’re grilling, dipping, or simply spicing up your rice bowl, this sauce is a game-changer. Make a batch today and bring your meals to life. Happy cooking!
