Low Sodium Sweet & Spicy Thai Chili Sauce
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 8 servings
Calories 88kcal
- 2 Red Jalapenos If you can find chili peppers, use one pepper instead of the 2 Jalapenos
- 3 Garlic Cloves minced
- .5 tbsp Ginger, fresh minced
- 1/4 cup White distilled vinegar
- 1/2 cup White Sugar
- 1 cup Water
- 2 tbsp Canola oil
- 1/4 tsp Kosher Salt
Slurry
- 2 tbsp Water
- 1 tbsp Cornstarch
Prepare your vegetables. Peel and mince your garlic and remove the seeds from the peppers.
Add oil, garlic and, peppers to a saucepan over medium heat. Cook for 1-2 minutes or until garlic is browned.
Add 1 cup of water, vinegar and ginger to the saucepan and bring to a simmer.
Whisk in sugar, continue to simmer for 2-3 minutes or until sauce begins to slightly thicken.
In a separate bowl, whisk together the cornstarch and 2 tbsp of water to create a slurry.
Add the slurry to the sauce pan and whisk to incorporate. Simmer for 1-2 additional minutes or until the desired thickness is reached.
Enjoy hot or let cool completely before putting into a bottle or refrigerator.
Serving: 0.25cup | Calories: 88kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 16mg | Fiber: 1g | Sugar: 13g | Vitamin A: 33IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B6: 1mg | Vitamin C: 5mg | Vitamin E: 1mg | Vitamin K: 3µg | Calcium: 2mg | Copper: 1mg | Folate: 1µg | Iron: 1mg | Manganese: 1mg | Magnesium: 1mg | Phosphorus: 3mg | Selenium: 1µg
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