This recipe appears in:Sauced: Thai Sweet Chili Sauce
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- 1 cup plus 2 tablespoon water, divided
- 2 tablespoons cornstarch
- 3 medium cloves of garlic, minced (about 1 tablespoon)
- 2 tablespoons finely chopped fresh Fresno, red Thai chilies, or red jalapeño peppers (seeds left in for a hotter sauce)
- 2/3 cup sugar
- 1/3 cup rice vinegar
- 2 teaspoons salt
In a small bowl, whisk together 2 tablespoons water and cornstarch. Set aside.
In a medium saucepan, mix together remaining 1 cup water, garlic, peppers, sugar, vinegar, and salt. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.
Stir cornstarch mixture to re-combine, then whisk into simmering sauce and cook until thickened, about 1 minute more. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.