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**
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