If you love spicy or tangy food this recipe is a good fit for you. It is simple, quick to make and can be kept for 3 months in your fridge. This single dip can go with many foods, from spring rolls to salads. I had to try this recipe multiple times before getting it right. This recipe has various different reflective flavors including sweet, spicy, sour, and even tangy!
Thai Sweet Chilli Sauce
If you love spicy or tangy food this recipe is a good fit for you. It is simple, quick to make and can be kept for 3 months in your fridge. This single dip can go with many foods, from spring rolls to salads. I had to try this recipe multiple times before getting it right. This recipe has various different reflective flavors including sweet, spicy, sour, and even tangy!
- 2 thai chillis
- 1/4 red bell pepper
- 1 large red chili
- 3 – 4 garlic cloves
- 1/4 cup white vinegar
- 1/2 tbsp. soya sauce
- 1/2 tsp. salt
- 1/2 cup water
- 1 1/2 tbsp. corn starch
- 1/2 cup sugar
Start off by grinding chillis, garlic, bell pepper, and water in the grinder.
Now, take out a saucepan and pour your ground mixture into it and cook it for a few minutes on a medium flame Once it starts to boil, then put salt, vinegar, soya sauce, and sugar and continue letting it cook.
- Now take your cornstarch in a bowl and mix it with around 2 tsp water. Now add this paste in your dip and gently mix it while it gradually boils. The reason we are adding cornstarch is that we want our dip to be slightly thick.
- Once the dip thickens, turn off the heat and your dip is ready to serve!
