Sweet Thai Chili Dipping Sauce a mixture hot peppers, sugar, and rice wine vinegar. Creating an addictive fiery sweet dipping sauce. Easy to make recipe that is without a doubt a perfect companion to any Asian style dish. For example, spring rolls, dim sum, and pad Thai are just a few that come to mind. One of my favorite ways to enjoy this recipe is not with Asian food. I use it in place of a pepper jelly. Pour some over cream cheese and serve with high quality crackers for a for appetizer or quick snack.
The Goodness of Sticky Sweet Heat
Sugar tempers the hot peppers. While the savory elements of garlic, shallot, and ginger add a depth of flavor that cuts through the spiciness. Soy sauce also adds a touch umami.
Chili Peppers to Use In This Recipe:
Of course, Thai Red Long Chilis is the traditional variety to use (as pictured). However, they can be difficult to find (especially fresh) in stores. I grow my own so they are readily available. Dried crushed versions are available both online and in oriental markets. If using dried see note included in the recipe. Other fresh varieties that work well with and are easier to source are Fresno chilis, ripe red Jalapenos, and cayenne peppers. Adjust the quantities of peppers to the level of spice you prefer.
Sweet Chile Dipping Sauce – What it should look like:
The sauce should read a translucent orange with suspended red and white flecks of chili, garlic and shallot. Unlike commercial produced, jarred sauces that are ruby red, there is no additional coloring additives in this recipe.
Thai Sweet Chili Dipping Sauce
Ingredients
- 6-8 Thai Red Chilis chopped
- 4 cloves garlic chopped
- 1 tbsp ginger finely grated
- 1 shallot chopped
- 1 cup sugar
- 1 tbsp salt
- 1 cup rice wine vinegar
- 3/4 cup water
- 1 tbsp soy sauce
- 2 tbsp cornstarch
- 1/4 cup warm water to create cornstarch slurry
Instructions
- In a food processor place peeled garlic, shallot, ginger and chilis. Pulse several times until a fine mince is achieved.
- Add minced ingredients in to a medium sauce pan over medium heat. Stir until fragrant.
- Add sugar, water, rice wine vinegar, and soy sauce to the pot. Stirring often until sugar is incorporated and liquid is clear. Allow to boil 10 minutes, stirring often.
- Mix water and cornstarch to form a slurry mixture. Add to pot, stir to incorporate. Return to a boil and reduce heat to medium low. Watch the pot as it will thicken quickly. Once it reaches a thick syrupy consistency remove from heat.
- Fill clean, sterilized jars. Cap and allow to cool before refrigerating. Will keep for 3 - 4 weeks.
