Sweet Thai Chili and Garlic Sauce


 

I love this chili sauce because it is so light, but packed with flavor.  You can use it as a salad dressing, dipping sauce, or toss it over rice and tofu for a great fast lunch. 

You can use this base recipe to make enough to can and store for later or HALF the recipe to use for your dishes. 

CategoryDifficultyBeginner
Yields15 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

 

Ingredients

 2 cups white vinegar
 1 cup honey
 1 cup water
 2 cups granulated sugar
 3 cups cloves of fine diced garlic
 1 tsp crushed red pepper flakes OR 1/2 cup finely diced red peppers.
 2 tsp arrow root
 1 tbsp cold water



Directions

1

In a large stainless steel saucepan, combine all of your ingredients EXCEPT the arrowroot and the cold water. Save those for the end.

sweet chili and garlic sauce recipe

2

Bring everything to a boil, but don't over stir. You don't want to create a lot of bubbles. Reduce the heat and let this boil gently for 3 minutes.

3

The color will warm to a soft orange color as this cooks. You can also add more chili flakes if you want a deeper spice. If you are adding fresh chilis, increase the cooking time to 6 minutes.

4

Mix together your arrowroot and cold water, stir until dissolved. This makes sure it doesn't clump up when you add it to the hot sauce.

After fully mixed, add it to your mixture and bring back to a soft boil for 1-2 minutes. This will lightly thicken your sauce.

5

Remove from heat and allow to fully cool. This is a sticky sauce, so give it some time to cool. If you are canning this sauce, leave it hot and pour it directly into your prepared canning jars and process. We love the Ball 8oz Glass Regular Mouth Mason Jar because the size is perfect for sauces. If you can them, unopened this should last about a year. After you open them, use within 1-2 weeks.


 

Ingredients

 2 cups white vinegar
 1 cup honey
 1 cup water
 2 cups granulated sugar
 3 cups cloves of fine diced garlic
 1 tsp crushed red pepper flakes OR 1/2 cup finely diced red peppers.
 2 tsp arrow root
 1 tbsp cold water

Directions

1

In a large stainless steel saucepan, combine all of your ingredients EXCEPT the arrowroot and the cold water. Save those for the end.

sweet chili and garlic sauce recipe

2

Bring everything to a boil, but don't over stir. You don't want to create a lot of bubbles. Reduce the heat and let this boil gently for 3 minutes.

3

The color will warm to a soft orange color as this cooks. You can also add more chili flakes if you want a deeper spice. If you are adding fresh chilis, increase the cooking time to 6 minutes.

4

Mix together your arrowroot and cold water, stir until dissolved. This makes sure it doesn't clump up when you add it to the hot sauce.

After fully mixed, add it to your mixture and bring back to a soft boil for 1-2 minutes. This will lightly thicken your sauce.

5

Remove from heat and allow to fully cool. This is a sticky sauce, so give it some time to cool. If you are canning this sauce, leave it hot and pour it directly into your prepared canning jars and process. We love the Ball 8oz Glass Regular Mouth Mason Jar because the size is perfect for sauces. If you can them, unopened this should last about a year. After you open them, use within 1-2 weeks.

Thai Sweet Chili and Garlic Sauce
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