Low Sodium Sweet & Spicy Thai Chili Sauce

AuthorcukebookRatingDifficultyBeginner

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 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

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

Procedure

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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