Thai Chili Sauce
Learn how to make traditional Thai Chili Sauce with this recipe that is both sweet and spicy.
Servings: 24 servings
Add sugar, rice vinegar and water to a small sauce pan, stir and turn on heat to medium-high. Continue to gently stir sugar mixture until it comes to a low boil and all the sugar has completely dissolved.
Turn heat to low and gently mix in the minced garlic, red pepper flakes, Sriracha and cayenne pepper (optional. Leave out if you are sensitive to spicy food). Allow the sauce to simmer for 2-3 minutes, stirring occasionally.
In the meantime, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water. Mix until there are no longer any lumps and all cornstarch is completely dissolved.
Turn up heat to medium high and pour in the cornstarch, making sure to mix well immediately. Return heat to low, add fish sauce and salt (to taste). Allow sauce to thicken (this should happen quite fast) and remove from heat. Your sauce will continue to thicken once removed from heat.
Keep leftovers stored in an airtight jar or container in the refrigerator.
Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 8mg | Fiber: 1g | Sugar: 6g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg