Thai Sweet Red Chili Sauce {Homemade & Preservative Free}

If you are looking for a recipe to make that delicious sweet red chili sauce that you get from Asian restaurants this is it, and it's rather simple. 

My husband and I love asian food, and what we know about Asian food is, the sauce is the key!

I shared a post on this when I shared how to make fresh spring rolls, but I wanted to make this post for those that did not go to that one and came to the blog specifically in search for information on how to make the sweet red chili sauce itself.

So if you want to learn how to make spring rolls to go with this sauce as well, click here.

Otherwise, here is a delicious recipe that turns out to be better than the sweet chili sauce you get from restaurants, and is preservative free with a fresher flavor! 

Spice it up or down according to your taste!

You can use this as a dip for sushi, fresh spring rolls, or for a sweet and spicy tofu.

2/3 cup water
1/3 cup rice vinegar
1/2 cup + 1 1/2 tbsp sugar, or to taste
1-2 tsp minced garlic
1 tsp garlic chili paste
1 red chile pepper, deseeded and minced
1/2 - 3/4 tsp salt
1/8 tsp ground ginger
1 tbsp organic corn or tapioca starch + 2 tbsp cold water


In the high powered blender, purée all the ingredients except for the corn/tapioca starch and 2 tbsp of water.

Once blended, place the blended mix into a sauce pan and allow it to come to a boil over medium heat. Allow it to thicken for a few minutes.

Meanwhile, in a measuring cup, mix thoroughly the remaining two ingredients to create what is known as a "starch slurry". There should be no lumps.

Pour the slurry into the sauce pan as well now, and mix well for another two minutes, making sure there are no lumps.

Once well congealed, remove from heat, and allow to cool (settle) in the refrigerator.

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