Thai Chili Sauce

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.

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Sweet Thai Chili Sauce

  • Total Time: 14 minutes


Easy, with no added preservatives, this snappy sauce works great as a dip or a perfect glaze for seafood.


  • 23 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


  1. Whisk corn starch into 2 TBS water to make a slurry. Set aside
  2. Add chilis, garlic, sugar, 3/4 cup water, and salt to a blender. Puree.
  3. 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
  4. 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.
  • Prep Time: 4 minutes
  • Cook Time: 10 minutes