Authentic home cooking from Thailand, with US measurements. 
No-Mom-Needed Thai Sweet Chili Sauce
My husband's relatives came from out of town. While I was away in Thailand, they finished off a whole bottle of my sweet chili sauce—they eat it with everything! This time, when they visited, they asked me to make some sauce for them to take home. Making the sauce is easy, but finding regular vinegar here is tough. Apple cider or grape vinegar is easy to find, but the kind we use back home is rare, so I stock up when I can. My husband says my homemade sauce tastes even better than the store-bought kind. I made two bottles—one for the relatives and one for my mother-in-law. The second bottle was spicier because I added a lot more chili. I don’t have a set amount for the chili, but two handfuls is just right—not too spicy and a nice color. For the second bottle, I also mixed in leftover chili pulp from making chili sauce last time, which made it look great and taste extra spicy.
P.S. In the photo, I made a big batch: 2.2 lbs (1 kg) chili peppers, 2 heads of garlic, 5 cups sugar, 5 cups water, 1 tablespoon salt, 1 large bottle plus 1/2 cup vinegar, 2 heads pickled garlic, and the last bit of plum sauce from the bottle. Just follow the recipe below for the regular batch.
No-Mom-Needed Thai Sweet Chili Sauce
My husband's relatives came from out of town. While I was away in Thailand, they finished off a whole bottle of my sweet chili sauce—they eat it with everything! This time, when they visited, they asked me to make some sauce for them to take home. Making the sauce is easy, but finding regular vinegar here is tough. Apple cider or grape vinegar is easy to find, but the kind we use back home is rare, so I stock up when I can. My husband says my homemade sauce tastes even better than the store-bought kind. I made two bottles—one for the relatives and one for my mother-in-law. The second bottle was spicier because I added a lot more chili. I don’t have a set amount for the chili, but two handfuls is just right—not too spicy and a nice color. For the second bottle, I also mixed in leftover chili pulp from making chili sauce last time, which made it look great and taste extra spicy.
P.S. In the photo, I made a big batch: 2.2 lbs (1 kg) chili peppers, 2 heads of garlic, 5 cups sugar, 5 cups water, 1 tablespoon salt, 1 large bottle plus 1/2 cup vinegar, 2 heads pickled garlic, and the last bit of plum sauce from the bottle. Just follow the recipe below for the regular batch.
Open in Cookpad AppSteps
- 1
Combine the sugar, water, and salt in a pot. Stir to dissolve, then bring to a boil. Once boiling, reduce the heat to low.
- 2
Cut the red chili peppers into small pieces. Peel the garlic and cut in half for quicker cooking. Add the chili peppers, garlic, and vinegar to the pot. Simmer until the garlic is soft. (Boiling the chili and garlic first helps remove the raw smell and makes the sauce last longer. If you add them raw, the sauce can have a strong garlic odor and won’t keep as well.)
- 3
Once everything is soft, blend the mixture until it’s slightly chunky and you can still see pieces of garlic.
- 4
Mix the blended chili mixture with the sugar syrup in the pot. Simmer for about 25–30 minutes until it thickens. To check if it’s ready, drop a little sauce on a plate and let it cool. Tilt the plate—if the sauce runs quickly, keep simmering. If it runs slowly and is thick, it’s done. Let cool, then pour into sterilized bottles. Makes about 1 liter plus a little extra.
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