Sweet Chilli Sauce

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Sweet Thai chilli sauce is not only a delicious dip for all sorts of snacks and fried appetizers, but a useful ingredient that allows you to create fast and fabulous sauces for stir fries and noodle dishes.

Servings: tablespoons

Author: Helen Best-Shaw

Prep Time5

Cook Time17

Ingredients

50 g chilies - finely chopped – use protective gloves!
1 clove garlic - finely chopped
100 g sugar - white granulated
50 ml white wine vinegar - or rice wine, or apple cider vinegar
100 ml water
¼–½ tsp fresh ginger - finely grated
2 tsp cornflour - cornstarch
2 tsp cold water - to mix the cornflour
1 pinch salt - to season

Metric - USA Cups

Instructions

Deseed and remove pith from the chillies unless you like your sauce very hot. Finely chop the chillies and garlic.
50 g chilies, 1 clove garlic
Add water, white wine vinegar, sugar, garlic, ginger and chillies to a small pan.
100 g sugar, 50 ml white wine vinegar, 100 ml water, ¼–½ tsp fresh ginger
Bring to a gentle simmer. Cook for about 12–15 minutes, stirring from time to time until thickened, syrupy and reduced in volume by about a third.
Mix two teaspoons of cold water into the cornflour/cornstarch in a small dish tomake a "slurry".
2 tsp cornflour, 2 tsp cold water
Add the cornflour mixture to the hot sauce, mixing well. The sauce will look cloudy at this stage.
Season with salt to balance the sweetness, tasting to check that you are happy with the flavour.
1 pinch salt
Simmer for a further two minutes, stirring constantly until the sauce thickens to the consistency you like.
Allow your sweet Thai chilli sauce to cool a little before you transfer it to a sterilized jar.

Notes

Storage

Sweet Thai chili sauce will keep for around two weeks in the refrigerator. Allow the sauce to come up to room temperature before serving.

Hints and tips

Chop chilies finely, as you don't want any large lumps in the sauce.

Wear protective kitchen gloves when chopping chilies, and be sure to keep your hands away from your face. It's easy to forget and hurt yourself.

Make the cornstarch slurry with cold water. You should never add dry cornflour directly to a sauce as you will be left with lumps that are hard to get rid of.

Shake or stir your Thai sweet chili sauce before serving.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.