Low Sodium Sweet & Spicy Thai Chili Sauce

Authorcukebook
RatingDifficultyBeginner

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.

Yields8 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 3 Garlic cloves
 1 Chili pepper (add more if not hot enough)
 ¼ cup White distilled vinegar
 ¼ cup Sugar
 1 cup Water
 ¼ tsp Red pepper flakes
 ¼ tsp Ginger, ground
 ¼ tsp Salt
Slurry
 2 tbsp Water
 1 tbsp Cornstarch

Procedure
1

Prepare your vegetables. Peel your garlic and remove the seeds from the peppers.

2

Add oil, red pepper flakes, garlic and peppers to a saucepan over medium heat. Cook for 1-2 minutes or until garlic is browned.

3

Add 1 cup of water, vinegar and ginger to the saucepan and bring to a simmer.

4

Whisk in sugar, continue to simmer for 2-3 minutes or until sauce begins to slightly thicken.

5

In a separate bowl, whisk together the cornstarch and 2 tbsp of water to create a slurry.

6

Add the slurry to the sauce pan and whisk to incorporate. Simmer for 1-2 additional minutes or until the desired thickness is reached.

7

Enjoy hot or let cool completely before putting into a bottle or refrigerator.

Nutrition Facts

Serving Size 2 tbsp

Servings 8


Amount Per Serving
Calories 54
% Daily Value *
Total Fat 0g
Cholesterol 0mg
Sodium 68mg3%
Potassium 14mg1%
Protein 0g

Calcium .3%
Phosphorus .3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 3 Garlic cloves
 1 Chili pepper (add more if not hot enough)
 ¼ cup White distilled vinegar
 ¼ cup Sugar
 1 cup Water
 ¼ tsp Red pepper flakes
 ¼ tsp Ginger, ground
 ¼ tsp Salt
Slurry
 2 tbsp Water
 1 tbsp Cornstarch

Directions

Procedure
1

Prepare your vegetables. Peel your garlic and remove the seeds from the peppers.

2

Add oil, red pepper flakes, garlic and peppers to a saucepan over medium heat. Cook for 1-2 minutes or until garlic is browned.

3

Add 1 cup of water, vinegar and ginger to the saucepan and bring to a simmer.

4

Whisk in sugar, continue to simmer for 2-3 minutes or until sauce begins to slightly thicken.

5

In a separate bowl, whisk together the cornstarch and 2 tbsp of water to create a slurry.

6

Add the slurry to the sauce pan and whisk to incorporate. Simmer for 1-2 additional minutes or until the desired thickness is reached.

7

Enjoy hot or let cool completely before putting into a bottle or refrigerator.

Low Sodium Sweet & Spicy Thai Chili Sauce

2 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

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