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Chef John's Thai-Style Sweet Chili Sauce

Chef John

"Here's my take on Thai-style sweet chili sauce, or Nam Jim. It's sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. This sauce is great on grilled chicken and pork."
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20 m servings 65 cals
Original recipe yields 8 servings (1 cup sauce)

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  1. 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.
  2. Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
  3. If not using immediately, transfer to a glass jar with a lid. Refrigerate.

Nutrition Facts

Per Serving: 65 calories; 0 g fat; 16.4 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 310 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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...

Really easy to make, and tasted so good!

Wonderful. Nice to have fresh ingredients and no preservatives

Dang, this is now the go-to sauce in my house and others. I gave some to a friend of mine that is Vietnamese, and this is now her go to sauce. She supplies me with Vietnamese peppers and I make ...