1. I keep the chili seeds in, but your mileage may vary, so adjust the heat accordingly. More seeds = more heat. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually. This sauce keeps for a long time, and after a couple of weeks, you can’t even taste the pepper.
2. If you want to make a large batch of this sauce (more than half a gallon) — and you certainly should since this sauce lasts a long time — the best thickener to use is pre-gelatinized or “pre-gel” starch which is both acid- and heat-stable (corn or potato starch is not). It’s marketed under the brand name Clearjel®. Your chilli sauce will remain viscous and maintain the nice suspension for the entire duration of its shelf life when thickened with pre-gelatinized starch.
Traditionally, Thai sweet chilli sauce is not thickened with starch; the syrupy consistency is achieved through cooking the sauce containing lots of sugar down until it’s thick enough to create a good suspension of the garlic-pepper bits. However, if you notice, bottled Thai sweet chilli sauce normally contained a starch thickener. You can go either way. I personally prefer the version that contains less sugar which is this one.
Instructions
In the blender, purée together all the ingredients, except for the last two.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
Let cool completely before storing in a glass jar and refrigerate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (360g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 57 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 27957.1mg | 964 % | |
Potassium 67.3mg | 2 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 10.3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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