Try this classic Thai Sweet Chili Sauce which is fabulous for dipping, or try it in a dressing. Also makes an excellent marinade for grilled chicken, fish, or seafood.
It’s super-easy to make and tastes better than the store-bought version. There are no added chemicals or unhealthy ingredients in this homemade version. You can adjust the spice level to suit your own flavour.
Ingredients
1 Solo Garlic
2 Red Cluster Pepper（ Adjust to your flavour ）
1/4 Red Bell Pepper
4 tbsp Lime Juice
40 g Demerara Raw Cane Sugar
1/2 tsp Sea Salt
180 ml Water
Sauce
1 tsp Arrowroot Flour
3 tbsp Water
Preparation
1. Rinse cluster and bell peppers. Remove seeds from bell pepper, dice into small pieces. Cut cluster pepper into small pieces. Remove skin of solo garlic, minced. Place them all with 180 ml water into the blender, blend until smooth, make sure you don’t have any big chunks of chilli.
2. Pour the mixture into a medium sized saucepan, follow by lime juice, sugar and salt. Let it come to the boil on a medium high heat. Once boiling reduce to low heat, allow the mixture to bubble gently simmer for 3 ~ 4 minutes.
3. In another mixing bowl, whisk together 3 tbsp water with arrowroot powder.
4. Add the arrowroot mixture to thicken the sauce. Simmer over low heat for about 8 ~ 12 minute to come to a consistency that you desire. Keep stirring frequently to make sure that the arrowroot powder don’t catch on the bottom of the saucepan.
5. Once the sauce is thick enough, let it cool down, and then pour it into a sterilised glass jar. Keep in the refrigerator for 3 ~ 4 months.
Rinse cluster and bell peppers. Remove seeds from bell pepper, dice into small pieces. Cut cluster pepper into small pieces. Remove skin of solo garlic, minced. Place them all with 180 ml water into the blender, blend until smooth, make sure you don’t have any big chunks of chilli.
Pour the mixture into a medium sized saucepan, follow by lime juice, sugar and salt. Let it come to the boil on a medium high heat. Once boiling reduce to low heat, allow the mixture to bubble gently simmer for 3 ~ 4 minutes
In another mixing bowl, whisk together 3 tbsp water with arrowroot powder.
Add the arrowroot mixture to thicken the sauce. Simmer over low heat for about 8 ~ 12 minute to come to a consistency that you desire. Keep stirring frequently to make sure that the arrowroot powder don’t catch on the bottom of the saucepan.
Once the sauce is thick enough, let it cool down, and then pour it into a sterilised glass jar. Keep in the refrigerator for 3 ~ 4 months
