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If you are a fan of sweet Thai chili sauce, you gotta try mine! The sauce can be refrigerated for months and you can use it in so many dishes! Don't buy store brand anymore. Homemade sweet Thai chili sauce is so much better and EASY!
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5 from 1 vote

Homemade Sweet Thai Chili Sauce

Sweet Chili sauce is super easy to make from scratch. This vibrant and tasty Thai sauce can be used in so many dishes AND it tastes so much better than store brands SUPER easy to make! I love to drizzle a bit on my southern  fried chicken. 
Course Dinner
Cuisine Asian, Thai
Keyword chili sauce, sweet chili sauce, thai sweet chili sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 15 people
Author April R

Ingredients

Thai Sweet Chili Sauce

  • 1/2 cup rice vinegar
  • 1 1/2 cup dry Thai chili peppers
  • 1 cup water
  • 1 cup sugar
  • 2 tsp grated ginger optional
  • 4 tsp garlic
  • 6 tsp ketchup
  • salt for taste

For the Slurry

  • 1/4 cup cornstarch
  • 2-3 tbsp water

Instructions

  • 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**

Notes

COOK TIPS 

This sauce recipe makes a big batch. Feel free to half the recipe. 
FYI. As the chili sauce cools down it will thicken even more. If the sauce is too thick thin it out with a bit of water.
The longer the sauce cooks the thicker it will become. To achieve the bright vibrant red color, I like to use a good amount of chili peppers and a bit of ketchup.
You can store this in the fridge for about two weeks or in the freezer up to two-three months. Once you are ready to use the sweet chili sauce, reheat it in the microwave or on the stovetop, stirring frequently.  Do not overheat the sauce or it will become watery. 
Recipe and post was updated on 4/09/2019