Thai-Style Sweet Chili Dipping Sauce Recipe

J. Kenji López-Alt
Thai-Style Sweet Chili Dipping Sauce Recipe

[Photographs: J. Kenji Lopez-Alt]

A classic sweet, spicy, and savory accompaniment for grilled meats.

Note: Use gloves while chopping chilies and carefully scrub cutting board when finished.

  • Yield:Makes about 1/2cup
  • Active time: 2 minutes
  • Total time:30 minutes
  • Rated: 5

Ingredients

  • 10 to 12 red Thai bird chilies, finely minced (see note)
  • 4 cloves garlic, finely minced (about 4 teaspoons)
  • 1/4 cup Asian fish sauce
  • 1/2 cup palm or light brown sugar sugar
  • 3 tablespoons distilled white vinegar
  • 2 tablespoons fresh lime juice

Directions

  1. 1.

    Combine all ingredients in a small sealable container. Shake well, set aside, and allow sugar to dissolve, shaking every 10 minutes or so. When sugar is fully dissolved, store in refrigerator until ready to use. Sauce will keep in the refrigerator for up to 3 weeks.

Chief Culinary Advisor

J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

He's currently raising a daughter by day, writing his second book by night (Now with 10% more science!), and is working on Wursthall, a beer hall in downtown San Mateo which will be open by the end of 2017.

Order your copy of The Food Lab: Better Home Cooking Through Science today!

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