Sweet, sour, and spicy…an amazing dipping sauce and more.
What’s an egg roll without a delicious sweet chili sauce next to it? But that’s only the beginning of how this Thai chili sauce can be used. Paired with pungent cheeses and hard meats, it’s a tasty way to enhance the flavor of a simple appetizer spread. Try it, too, as a marinade or glaze; it’s especially good with chicken and pork. Or use it as a delicious sandwich spread to bump up the flavor of your favorite turkey or chicken breast sandwich.
Sweet Thai Chili Sauce
- 2 tablespoons chili paste sambal oelek*
- 1 cup sugar
- 3/4 cup rice vinegar
- 1/2 cup water
- 3 cloves garlic crushed
- 1 carrot finely grated
- 1 tablespoon cornstarch
- 1/2 teaspoon fresh ginger optional, finely grated
- In a saucepan, bring to a boil the vinegar, sugar, water, garlic, and carrot. Boil for 3 minutes to thicken to a syrup.
- Mix one tablespoon cornstarch with one tablespoon water, then add the cornstarch mix, sambal oelek, and fresh ginger to the boiling syrup. Boil for an additional 3 minutes while stirring often.
- Remove from heat and allow the chili sauce to cool to room temperature. Then remove the garlic cloves.
- Serve immediately or, for best flavor, refrigerate overnight to allow the ingredients to fully meld.
*You can use any chili paste, but we prefer sambal oelek. It can be found in most grocery stores (made by Sriracha's maker Huy Fong Foods). It you're adventurous and have fresh red chilies available, you can also make your own.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!