This homemade Thai sweet chili sauce recipe is naturally sweetened and so much better than anything from a bottle. It is gluten free, paleo, clean eating and can be made vegan. A delicious condiment and dipping sauce.
Cut the chilli peppers in half and deseed them, except for 1/2 pepper. Chop coarsely and place in a food processor or chopper.
Add minced garlic and grated ginger together with water and pulse a few times.
Add mixture into a small saucepan and add vinegar, honey and water. Stir and bring to a boil on high heat.
Then lower to medium-low and simmer until the sauce thickens. This takes about 20 minutes. Stir occasionally to keep sauce from sticking to the bottom of the pan.
Fill finished sauce into a covered container to store in the fridge.