Thai Sweet Chili Sauce Recipe
Authentic Thai Sweet Chili Sauce Recipe is a healthy substitute to storebought sauce that is not loaded with preservatives and refined sugars. This sweet hot sauce is great with chicken and fish.
Authentic Thai Sweet Chili Sauce Recipe is a healthy substitute to storebought sauce that is not loaded with preservatives and refined sugars. This sweet hot sauce is great with chicken and fish.
- Carbohydrate 2.68426014188711 g
- Cholesterol 0 mg
- Fat 0.0212586111197303 g
- Fiber 0.0301222224778219 g
- Protein 0.0263825000003717 g
- Saturated Fat 0.0039594444459959 g
- Serving Size 1 1 serving (11g)
- Sodium 0.646486111696879 mg
- Sugar 2.65413791940929 g
- Trans Fat 0.00255277777777778 g
- Calories 11 calories
Step-by-step
- In a small saucepan, whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened.
- Transfer to a glass jar and use with meats, seafood, vegetables and for dipping. Highly recommend to make Thai Salmon that everyone will rave about for weeks!
Undercooking the starch is the primary error cooks make when preparing quick chili sauces, leaving behind a raw, chalky taste and a thin body. Whisking the cornstarch directly into cold water before applying heat prevents clumping by allowing the starch granules to hydrate evenly. Crushing the garlic clove rather than mincing it releases aromatic oils into the liquid while keeping solid pieces out of the finished condiment.
Bringing the saucepan to a boil activates the thickening power of the cornstarch fully. Reduce the heat immediately once bubbles break the surface to prevent the maple syrup from scorching along the bottom of the pan. Simmering the mixture for seven to ten minutes drives off excess moisture and concentrates the chili flakes.
Visual cues dictate when to remove the pan from the heat rather than relying solely on a timer. The sauce is finished when it coats the back of a metal spoon thickly and leaves a temporary clear trail when drawn through with a finger. Pour the hot liquid directly into a clean glass jar immediately after cooking to stop the residual heat from over-reducing the batch.
Storing the sealed jar in the refrigerator preserves the quality for up to two weeks. Cold temperatures increase viscosity, so allow the sauce to sit at room temperature for fifteen minutes before serving to loosen the texture.
