Low Sodium Sweet & Spicy Thai Chili Sauce
Sodium 75 mg
Potassium 16 mg
Phosphorus 3 mg
Protein 1 g
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.
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
Instructions
- 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.
Tried this recipe and I love it. It has now been added to my repertoire of favourite low sodium recipes with the Mango Chutney
Christina! So glad you enjoyed this recipe. The mango chutney is also one of my favorites!
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?
They are very small. Normally 1″-2″ long, 1/8″ – 1/4″ in diameter at the thickest point. Hope this helps!
Hi! Could I sub the chili pepper for chili garlic paste?
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
I’m so excited I found this low sodium recipe! My two questions are 1) do you chop the red jalapeño or remove it at the end of cooking? 2) I don’t see red pepper flakes in the ingredient list . How much do I use if any?
Thank you! Charlotte
Charlotte,
1) Chop the pepper up!
2) The original recipe has red pepper flakes, it’s an old photo. Disregard the pepper flakes. You can make the recipe without the peppers using the flakes.
-Anthony
I want to use chili flakes vs actual peppers (they’re ridonkulously expensive here) how much would I use?
Hey Jenn!
Are all peppers expensive or just the Jalapenos? You could use Red Serrano peppers too. But, in a pinch, you could use red pepper flakes and it would work quite well. It’s been a while since I’ve prepared this recipe with chili flakes but, it did use to have RPF in it! I would try starting with 1 tsp. Add them to the pan with the minced garlic and oil. If the sauce is too hot (spicy) you can create another sauce without the RPF and add it to it. If the sauce isn’t hot (spicy) enough, you can add a tsp of oil and a tsp of RPF to another pan and cook them down a bit then add them into the initial sauce.
Best of luck,
Anthony