Vickys Thai-Style Sweet Chilli Dipping Sauce. Great recipe for Vickys Thai-Style Sweet Chilli Dipping Sauce. Sweet Thai Chilli sauce is my most favourite condiment. I use it on absolutely everything so it's cheaper to make my own than to keep buying bottles of it every week.
It's sweet, spicy, sour and savory.
The main difference is the use of cilantro in the Thai version.
I love this dipping sauce with seafood, but like the Vietnamese dipping sauce, you can eat this with just about anything that needs a Southeast Asian.
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Great recipe for Vickys Thai-Style Sweet Chilli Dipping Sauce. Sweet Thai Chilli sauce is my most favourite condiment. I use it on absolutely everything so it's cheaper to make my own than to keep buying bottles of it every week.
Alright, don't linger, let's course of action this vickys thai-style sweet chilli dipping sauce menu with 7 substances which are surely easy to find, and we have to process them at the very least through 8 measures. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements Vickys Thai-Style Sweet Chilli Dipping Sauce:
- You need 3 clove for garlic, finely chopped.
- Prepare 2 of hot red chilli peppers, finely chopped with seeds.
- Provide 180 ml water.
- Need 100 grams - granulated sugar.
- Prepare 60 ml - cider vinegar.
- You need 1/2 tsp of salt.
- Prepare 1 tbsp of cornstarch / cornflour.
Thai Sweet Chili Dipping Sauce was a great place to start, because the ingredients were very inexpensive and I knew that if I totally messed it up, it wouldn't be a total loss. I swear, the whole time the jars were in the canner, I kept thinking that they were going to explode or that the water was going to seep into the dipping sauce. Combine all ingredients in a small sealable container. When sugar is fully dissolved, store in refrigerator until ready to use.
Vickys Thai-Style Sweet Chilli Dipping Sauce process:
- Put the water, sugar, vinegar and salt in a small saucepan and bring to the boil.
- Add the garlic and chillies and turn down to a simmer for 3 minutes.
- Mix the cornstarch with 2 tablespoons of water to make a slurry then stir it into the pan.
- Let cook for a further 2 minutes until the sauce is thickened, syrupy and clear.
- Let cool then pour into a sterilized jar, large enough to hold around 240mls / 1 cup.
- Keep in the fridge for up to 3 months.
- Enjoy with chicken, fish, spring rolls, fries/chips etc.
- Here are a couple of my other sweet chilli recipes, slight variations on this basic one https://cookpad.com/us/recipes/349990-vickys-sticky-sweet-chilli-chicken-drumsticks https://cookpad.com/us/recipes/344218-vickys-salmon-with-sweet-chilli-garlic-ginger-sauce-gluten-dairy-egg-soy-nut-free https://cookpad.com/us/recipes/362265-vickys-sweet-chilli-chicken-noodles-gf-df-ef-sf-nf.
The amount of chilli is easily changed here, and it's important to play around with the balance of other seasonings too, to find out how you like it. This homemade Thai sweet chili sauce recipe is naturally sweetened and so much better than anything from a bottle. It is gluten free, paleo, clean eating and can be made vegan. A delicious condiment and dipping sauce. This Thai-style dipping sauce is very similar to the Vietnamese dipping sauce (nuoc mam cham).
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