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.
- 2-3 thai chilis or your preference for heat levels
- 2 TBS minced garlic
- 1 cup Sugar
- 3/4 cup rice wine vinegar
- 1/2 tsp kosher salt
- 3/4 cup Water
- 2 TBS Water
- 3/4 TBS corn starch
- Whisk corn starch into 2 TBS water to make a slurry. Set aside
- Add chilis, garlic, sugar, 3/4 cup water, and salt to a blender. Puree.
- Pour into small sauce pan, and heat over medium high heat. Bring to a boil, stirring often as sauces with high sugar content can boil over quickly. Cook for 5-6 minutes or until reduced by 1/3
- Pour in slurry, then bring back to a boil while whisking. Reduce heat and simmer for 1-2 minutes. Remove from heat and pour into non-reactive container. Will keep in fridge for up to a week.