Low Sodium Sweet & Spicy Thai Chili Sauce

Thai Sweet Chili Sauce
5 from 1 vote
Most Asian sauces contain high amounts of sodium, that goes for most store bought sweet chili sauces as well. You can expect anywhere from 200 - 400mg of sodium per 2 tbsp serving in the stuff you find at the store. This low sodium Thai chili sauce recipe uses a simple slurry to create a beautifully textured sauce that not only is very low in sodium, but is also very easy to make. If you're wondering how to make a thai chili sauce, I would give this recipe a try. Make sure to let me know how it tastes in the comments below.

Sodium

68mg

Potassium

14mg

Phosphorus

Protein

Calcium

Magnesium

Most Asian sauces contain high amounts of sodium, that goes for most store bought sweet chili sauces as well. You can expect anywhere from 200 - 400mg of sodium per 2 tbsp serving in the stuff you find at the store. This low sodium Thai chili sauce recipe uses a simple slurry to create a beautifully textured sauce that not only is very low in sodium, but is also very easy to make. If you're wondering how to make a thai chili sauce, I would give this recipe a try. Make sure to let me know how it tastes in the comments below.

Recipe Information

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Cuisine: Thai
Method: Mixing, Simmering

Servings: 8
Adjust Servings: 8

Ingredients

  • 3 Garlic Cloves
  • 1 Chili Pepper
  • 1/4 cup White distilled vinegar
  • 1/4 cup White Sugar
  • 1 cup Water
  • 1/4 tsp Red Pepper Flakes
  • 1/4 tsp Ginger, ground
  • 2 tbsp Olive Oil
  • 1/4 tsp Kosher Salt

Slurry

  • 2 tbsp Water
  • 1 tbsp Cornstarch
Nutrition Facts
Low Sodium Sweet & Spicy Thai Chili Sauce
Amount Per Serving (2 g)
Calories 54
% Daily Value*
Fat 0g0%
Cholesterol 0mg0%
Sodium 68mg3%
Potassium 14mg0%
Fiber 0.1g0%
Sugar 6.5g7%
Protein 0g0%
Calcium 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • Prepare your vegetables. Peel your garlic and remove the seeds from the peppers.
  • Add oil, red pepper flakes, 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.

Full Nutrition

Nutrition Facts
Low Sodium Sweet & Spicy Thai Chili Sauce
Amount Per Serving (2 g)
Calories 54
% Daily Value*
Fat 0g0%
Cholesterol 0mg0%
Sodium 68mg3%
Potassium 14mg0%
Fiber 0.1g0%
Sugar 6.5g7%
Protein 0g0%
Calcium 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

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4 thoughts on “Low Sodium Sweet & Spicy Thai Chili Sauce”

  1. Tried this recipe and I love it. It has now been added to my repertoire of favourite low sodium recipes with the Mango Chutney

    Reply
  2. Very excited to try this. Just a question – what size of chili pepper do you use? What they sell nearby are very small ones about the size of a little finger. Does that kind work?

    Reply

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