Paleo Thai Sweet Chili Sauce

Paleo Thai Sweet Chili Sauce
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I love Thai Sweet Chili Sauce. We used to always buy the one in a squeeze bottle by Thai Kitchen. The ingredients list isn’t too terrible, but it’s not paleo. When it comes to sauces, any kind of sauces, it’s probably best to just make your own.

I modified this recipe (not paleo) and came up with a pretty darn good sweet chili sauce. I added some fish sauce, because as I’ve learned from Michelle over at NomNomPaleo, everything is better with fish sauce.  I’ll be posting up a recipe that calls for this sauce in the next day or two, so keep your eyes open.

Homemade Thai Sweet Chili Sauce

Homemade Thai Sweet Chili Sauce

Ingredients

  • 1/4 cup apple cider vinegar
  • 2 1/2 Tablespoons honey
  • 1/8 cup water
  • 1 Tablespoon fish sauce
  • 1 clove of garlic
  • 1 red jalapeno or Serrano pepper (rot peperoncini), de-seeded
  • 1 teaspoon arrowroot powder plus 2 teaspoons water, mixed

Instructions

  1. Put everything except for the arrowroot powder and 2 teaspoons of water in a blender.
  2. Whiz until everything (the red jalapeno and garlic) is liquefied.
  3. Pour into a small sauce pan and bring to a boil over medium high heat.
  4. Cook for 5 minutes.
  5. Now mix the arrowroot and 2 teaspoons of water in a small glass and pour into the chili sauce while stirring.
  6. Remove from heat when it gets thickened.

Thai Sweet Chili Sauce

Ingredients

  • 1/4 cup apple cider vinegar
  • 2 1/2 Tablespoons honey
  • 1/8 cup water
  • 1 Tablespoon fish sauce
  • 1 clove of garlic
  • 1 red jalapeno or Serrano pepper (rot peperoncini), de-seeded
  • 1 teaspoon arrowroot powder plus 2 teaspoons water, mixed

Instructions

  1. Put everything except for the arrowroot powder and 2 teaspoons of water in a blender.
  2. Whiz until everything (the red jalapeno and garlic) is liquefied.
  3. Pour into a small sauce pan and bring to a boil over medium high heat.
  4. Cook for 5 minutes.
  5. Now mix the arrowroot and 2 teaspoons of water in a small glass and pour into the chili sauce while stirring.
  6. Remove from heat when it gets thickened..
http://swisspaleo.ch/paleo-thai-sweet-chili-sauce/

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6 Comments

  1. Hello, how did you manage to get this red color? I just added one serrano pepper and it seems too small to tint the whole mixture red. Thank you!

    • Hi Magda,
      I don’t know, it just turned out that color. It’s kind of orangy red and I didn’t do anything special to the sauce (or the picture). Maybe my pepper was bigger than yours?

      • After cooking it for a while (and adding 2 more peppers, it did turn more orangey :) – and very spice :D. Now I’m 16 minutes away from finding out how the pomegranate chicken turns out, using this sauce! Om nom nom!

        • Oh, I hope it turned out good for you Magda! And I hope you don’t burn your tongue off with that spicy chili sauce :-)

          • Forgot to say that it was all delicious. And that it’s a good thing that we like spicy food :D. The spicy sauce keeps really well in the fridge, which is a plus! Thank you again!

          • Great! Thanks for the feedback about the refridgeration!

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