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.
2fresh long red chilli pepperslike red jalapeño (in Thailand I used spur chilies)
2garlic clovesminced
1teaspoonfresh grated ginger(optional)
½cupwater
½cup white wine vinegar
½cupmild honeyor replace with maple syrup to make vegan
½teaspoonsalt
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Instructions
Cut the chilli peppers in half and deseed them, except for ½ 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.
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