Low Sodium Sweet & Spicy Thai Chili Sauce

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Thai Sweet Chili Sauce
Sodium 75mg
Potassium 16mg
Phosphorus 3mg
Protein 1g
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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Nutrients: Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Diet Type: Diabetic Friendly, Plant-Based, Vegan
Course: Condiments
Cuisine: Thai
Method: Mixing, Simmering

Low Sodium Sweet & Spicy Thai Chili Sauce

Ingredients

  • 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
Nutrition Facts
Low Sodium Sweet & Spicy Thai Chili Sauce
Amount Per Serving (0.25 cup)
Calories 88 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 75mg3%
Potassium 16mg0%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
Vitamin A 33IU1%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B6 1mg50%
Vitamin C 5mg6%
Vitamin E 1mg7%
Vitamin K 3µg3%
Calcium 2mg0%
Copper 1mg50%
Folate 1µg0%
Iron 1mg6%
Manganese 1mg50%
Magnesium 1mg0%
Phosphorus 3mg0%
Selenium 1µg1%
* 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, 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.
Nutrition Facts
Low Sodium Sweet & Spicy Thai Chili Sauce
Amount Per Serving (0.25 cup)
Calories 88 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 75mg3%
Potassium 16mg0%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
Vitamin A 33IU1%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B6 1mg50%
Vitamin C 5mg6%
Vitamin E 1mg7%
Vitamin K 3µg3%
Calcium 2mg0%
Copper 1mg50%
Folate 1µg0%
Iron 1mg6%
Manganese 1mg50%
Magnesium 1mg0%
Phosphorus 3mg0%
Selenium 1µg1%
* Percent Daily Values are based on a 2000 calorie diet.
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6 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
    • Hey Kerry!

      So I’ve just re-configured this recipe so it’s easier for folks. Instead of the chilli pepper, I’ve changed it to a red jalapeno. I’ve also removed the chilli flakes and swapped the ground ginger for fresh.

      As far as the chili garlic paste goes, I’m sure this would work just fine. I can’t tell you exactly how much to use but I would play around with it. I would suggest removing the other garlic from the recipe so it doesn’t get to garlicy too!

      Let me know how it goes!

      Anthony

      Reply

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