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Sweet Thai Chili Sauce

Easy, with no added preservatives, this snappy sauce works great as a dip or a perfect glaze for seafood.
Prep Time: 4 minutes
Cook Time: 10 minutes
Total Time: 14 minutes


  • 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.
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