Make this pleasing sweet and hot sauce at home. I love to make this instead of buying it as I can control the heat and consistency of the sauce. I also don’t like the artificial flavors of the bottled sauces, so I much prefer to make it myself.
Thai chilis are sometimes found fresh in my area but I’m usually reduced to getting them from a jar. The jarred are usually slightly less hot than fresh, so bear that in mind as you make this.
A quick note on spiciness- if you like more, add another pepper or leave the seeds. If you prefer the sweeter aspect of the sauce, reduce the amount of peppers and/or remove the seeds and veins (wear gloves for this.) This sauce will keep for up to a week in the fridge.
This sauce works great on Bacon Wrapped Shrimp, or use as a glaze for chicken. It also adds a nice flavor as a dip for egg rolls, veggies or any of your favorites.