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Traditionally, Thai sweet chili sauce is not thickened with starch; the syrupy consistency is achieved through cooking the sauce containing lots of sugar down until it’s thick enough to create a good suspension of the garlic-pepper bits.

However, if you notice, bottled Thai sweet chili sauce normally contained a starch thickener. You can go either way. I personally prefer the version that contains less sugar which is this one.

I attached a note where Clearjel may be the best substitute for cornstarch. I haven't tried it yet.

Prep time:
Cook time:
Servings: 12
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Ingredients

Cost per serving $0.06 view details

Directions

Yield: 1 Cup Sauce
1.
In the blender, purée together all the ingredients, except for the last two.
2.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
3.
Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
Cook's Tip:
1.
I keep the chili seeds in, but your mileage may vary, so adjust the heat accordingly. More seeds = more heat. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually. This sauce keeps for a long time, and after a couple of weeks, you can’t even taste the pepper.
2.
If you want to make a large batch of this sauce (more than half a gallon) — and you certainly should since this sauce lasts a long time — the best thickener to use is pre-gelatinized or “pre-gel” starch which is both acid- and heat-stable (corn or potato starch is not). It’s marketed under the brand name Clearjel®. Your chilli sauce will remain viscous and maintain the nice suspension for the entire duration of its shelf life when thickened with pre-gelatinized starch.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 34g
Recipe makes 12 servings
Calories 37  
Calories from Fat 0 0%
Total Fat 0.02g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 292mg 12%
Potassium 8mg 0%
Total Carbs 9.28g 2%
Dietary Fiber 0.1g 0%
Sugars 8.41g 6%
Protein 0.07g 0%

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