Sweet Chili Thai Sauce Food

THAI SWEET CHILI SAUCE

Steps:

• Combine all ingredients in a small saucepan. Bring to a boil then lower heat to medium and cook for 15 minutes, or until mixture has reduced to about 1 cup. It will thicken as it cools.
• Cool to room temperature. Chill leftovers in a sealed container up to 3 months. Bring leftovers to room temperature prior to serving.

CHEF JOHN'S THAI-STYLE SWEET CHILI SAUCE

Steps:

• Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
• Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
• If not using immediately, transfer to a glass jar with a lid. Refrigerate.

THAI SWEET CHILI SAUCE

Steps:

• Keeping the seeds makes for a hotter end product, removing less so. Keep in mind it will be hotter the first day and dissipates over time. Resist the urge to taste and redip your spoon. Enzymes in saliva breaks down starches and will eventually make it watery -- that is in my humble opinion.
• In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan.
• Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes.
• Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator.

HEALTHY THAI SWEET CHILI SAUCE

Steps:

• In a small saucepan, add maple syrup, water, vinegar, cornstarch, garlic, salt, red pepper chili flakes and whisk until combined.
• Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until sauce has thickened.
• Transfer to a glass jar to store. Use this sauce to make sweet chili salmon, cedar plank salmon or slow cooker Thai chicken thighs.

THAI SWEET CHILI

Steps:

• Cut the chilli peppers in half and deseed them, except for 1/2 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.

SWEET CHILI SAUCE

Steps:

• Wash, remove seeds and cut 1 large sized red bell pepper into chunks.
• Peel and wash 10 cloves of garlic.
• Next, put 2 Thai chili peppers, 10 peeled garlic cloves, 1 large cut up red bell pepper into the mixing bowl. Pour ½ cup of water and blend it.
• Blend the mixture until it's little chunks, don't have to be fine and smooth.
• After that, pour the mixture into a pot and turn on medium high fire until it's boiling. Then, add 1 cup of sugar, 1.5 teaspoon of salt, and ¾ cup of white vinegar. Stir and mix it well.
• Turn the fire to small and simmer for 10-15 minutes. Then, add tapioca mixture (tapioca starch 1.5 tablespoons and water 2 tablespoons mix well) to thicken the sauce.

BEST SWEET CHILI SAUCE

Steps:

• Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.

HOMEMADE SWEET THAI CHILI SAUCE

Steps:

• To make the chili sauce, add the dried Thai chili peppers and the rest of the ingredients into a food processor and process until mix until the sauce no longer has big chunks of peppers.
• Pour the chili pepper mixture into a sauce pan over medium-high heat until it's boiling then simmer. Stir frequently to prevent the sauce from burning
• Pour the slurry into the pan with the chili sauce. Return the chili sauce to a boil for 2 minutes then simmer stirring occasionally for 10 minutes until you get your desired thickness. Let the sauce cool to room temperature then pour into a jar with an air tight lid. **see notes**

THAI SWEET CHILI SAUCE

Steps:

• Add sugar, cayenne, minced garlic, soy sauce, salt, vinegar, and water to a saucepan and let it simmer (about 3-4 minutes), stirring occasionally till the sugar dissolves completely and the mixture reduces slightly.
• Add the chilli paste and mix. Simmer again for 2-3 minutes.
• Mix together cornflour and water in a bowl till no lumps exist and stir in this cornflour slurry into the sauce. Mix continuously till the sauce comes to a boil. Then reduce the heat and simmer till for 3-4 minutes till the sauce is thick, translucent and shiny. Turn off the flame.
• Serve immediately or cool completely and then transfer to a clean jar. Refrigerate for up to 4 weeks.

SWEET CHILI SAUCE RECIPE

Steps:

• Mix cornstarch and 1 tablespoon water together in a small bowl until well blended. Set aside.
• In a small heavy saucepan, add rice vinegar, water, sugar and sambal oelek. Whisk to blend.
• Heat ingredients on medium until the sugar is fully dissolved and mixture begins to bubble.
• Stir cornstarch mixture, garlic, red chili flakes, (and honey if using) into the pan and whisk well to combine.
• Bring mixture to a simmer again. The sauce should begin to thicken as it cooks. Continue cooking at a low simmer for 5-10 minutes depending on desired thickness.
• Pour sauce into a heatproof bowl if using immediately, or a glass jar with a lid to store in the refrigerator. Let sauce cool completely before using or storing.
• Sauce keeps in the refrigerator for up to one month.

SPICY SWEET CHILLI SAUCE

Steps:

• Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper (if using) in to a non-stick pan. If you're using dried chili instead of sambal oelek, add it to the pan at the same time.
• Heat over medium heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes.
• Add the sambal oelek and mix through. Let it cook for a few minutes until it's slightly thickened (2- 5 minutes)
• Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
• While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 2 - 5 minutes or until it reaches a desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out. If you're using Clear Jel, the sauce will thicken mostly only as it cools down.
• Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).
• Cool to room temperature and store in the fridge.

SWEET THAI CHILI SAUCE

Steps:

• Add the Water (1 tablespoon) and Corn Starch (1 tablespoon) to a small bowl and mix until they are well combined.
• Add Distilled White Vinegar (1/2 cup), Water (1/4 cup), Granulated Sugar (1/2 cup), Garlic (3 clove), Salt (1 teaspoon) and Crushed Red Pepper Flakes (1/2 teaspoon) into a saucepan. Bring it to a boil over medium high heat, and don't stir.
• Add in the corn starch and whisk, for a minute or two, until it slightly thickens.
• Use your sweet chili sauce for the application of your choice.

THAI SWEET CHILI PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F (204 degrees C). Gather ingredients.
• Rub your pork tenderloin with olive oil, paprika, salt, pepper and garlic on all sides. Add a little extra olive to your pan. (If you have an iron skillet or a pan that can be used from stove top to oven, that is best. It saves on doing extra dishes.
• Sear your seasoned pork tenderloin in the pan on medium-high heat on all sides. About 2 minutes per side or about 6 minutes.
• Transfer your seared, seasoned pork tenderloin to the pre-heated oven and cook for about 10-15 minutes more or until the internal temperature is 145 degrees F. Turn the pork loin over half way through the cooking process.
• Stir together the ginger, tamari (soy sauce) and Thai sweet chili sauce (or to make low carb/diabetic friendly, exchange with sugar free orange preserves, teaspoon water and chili flakes).
• Brush on the Thai chili sauce glaze on the pork tenderloin during the last 5 minutes of cooking. Remove the pork tenderloin from the oven and allow to rest 5 minutes. Slice pork tenderloin and garnish with sliced green onions.
• Enjoy!

THAI SWEET CHILI SAUCE

Steps:

• Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil.
• Reduce heat and simmer for 4 minutes.
• Let cool.
• Will keep in refrigerator for 3 days.

THAI SWEET CHILI SAUCE RECIPE

Steps:

• Gather the ingredients.
• Add the vinegar, sugar, water, fish sauce, sherry, garlic, and pepper flakes to a saucepan or pot.
• Bring to a rolling boil.
• Reduce the heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off; rice vinegar is less strong than regular white vinegar.)
• While the mixture is boiling, dissolve the cornstarch into the cool water in a small bowl.
• Reduce the heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring and cooking until the sauce thickens, about 2 minutes. Then remove from the heat and taste-test.
• Pour sauce into a small bowl or jar and serve as a condiment, dip, or marinade.

SWEET CHILI THAI SAUCE

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.