Chef John's Thai-Style Sweet Chili Sauce
Ingredients20 m servings 65 cals
- Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
- Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
- If not using immediately, transfer to a glass jar with a lid. Refrigerate.
Per Serving: 65 calories; 0 g fat; 16.4 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 310 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is my new go-to Asian sauce. Can't wait to use the left-overs on some spring rolls. I used two habaneros and one serrano chili. This made it seriously hot, but we like it that way. It seeme...
Wonderful. Nice to have fresh ingredients and no preservatives