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Thai Sweet Chile Sauce

Skip the bottled “Thai chicken sauce,” and make your own with fresh Thai pepper and lots of garlic.


3/4 cup distilled vinegar
1/4 cup water
1/2 cup sugar
2 teaspoons salt
2 to 3 Thai peppers, seeded if desired (or 1 to 2 dried bird peppers)
6 cloves garlic, peeled


In small saucepan, add white vinegar, water, sugar, and salt. Over medium-high heat, bring mixture to a boil, then let simmer, stirring constantly until sugar and salt are dissolved and mixture thickens to consistency of syrup. Turn off heat.

Meanwhile—using food processor, mortar and pestle, or knife—mince together Thai pepper and garlic. (If using dried bird peppers, simply crush into small pieces.)

Add pepper-garlic mixture to sauce and stir to combine.

Cool at room temperature for at least 1 hour for flavors to mingle. Store refrigerated up to 2 weeks.

Source: Frieda’s Inc.