Thai Sweet Chili Sauce (Homemade, Tangy, Spicy-Sweet)

Introduction

Ingredients

• 1/3 cup rice vinegar
• 1/3 cup water
• 1/3 cup + 2 Tbsp sugar
• 1 Tbsp sherry wine (or rice wine)
• 1 1/2 Tbsp fish sauce
• 1–2 tsp dried red chili flakes OR 1 Tbsp sambal oelek (for heat and color)
• 1 1/2 tsp finely minced garlic
• 1 tsp finely minced ginger
• 1 tsp low sodium soy sauce
• 2 tsp cornstarch dissolved in 1 Tbsp water
• 1–2 drops natural red food coloring (optional, if not using sambal oelek)

Instructions

1. Combine ingredients:
   Place all ingredients except the cornstarch mixture in a small saucepan.
2. Boil and dissolve:
   Bring to a boil over medium heat, stirring regularly until the sugar is fully dissolved.
3. Thicken:
   Stir in the cornstarch mixture and continue stirring until the sauce thickens, about 1 minute.
4. Cool and store:
   Remove from heat and let cool completely. Pour into an airtight jar and refrigerate. Sauce will keep for up to a week. Makes about 1 cup.

Tips & Variations

• Adjust chili flakes or sambal oelek for more or less heat.
• For a smoother sauce, strain before cooling.
• Use as a dip, glaze, or stir-fry sauce.

Frequently Asked Questions (FAQ)

• Explore more Asian-inspired recipes
• Try Cooking with Greens blends in your favorite sauces and marinades!