Sweet and sour hot chili sauce (a.k.a. Thai sweet chili sauce) is a common dipping sauce for many types of food. It is a popular condiment in Southeast Asia cuisine.
1tspTapioca starchslaked, add with 2 Tbsps. of water
Instructions
Wash and clean fresh chilies, slice open lengthwise and scrape off the seeds. Add in bird’s eye chili (optional) if you prefer the dipping sauce to be spicier.
Blend together chilies, garlic, water, rice vinegar and salt; process until no chunky bits, but not too smooth.
Mix 1 teaspoon of tapioca starch with 2 tablespoons of water, mix well.
Bring chili sauce and sugar to boil in a saucepan, keep stirring until all sugar has dissolved, reduce to medium-low heat and simmer for about 3 minutes, stir occasionally.
Add in slaked tapioca starch, stir until chili sauce has thickened, off the heat and set aside to cool.
Transfer to clean jar and keep refrigerated until needed. Chili sauce will continue to thicken as it cools down. This will last for months in the refrigerator.
Video
Notes
This recipe yields 150ml of Thai chili sauce divided into 30 servings. The nutritional value for reference is for 5 ml of Thai chilli sauce.