Low Sodium Sweet & Spicy Thai Chili Sauce
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.
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Servings: 8 servings
Nutrition
Calories:88 kcal
Carbs:14 g
Sodium:75 mg
Potassium:16 mg
Phosphorus:3 mg
Protein:1 g
Fiber:1 g
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.
Full Nutrition
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.
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
How long will this last in the refrigerator? It looks delicious.
About one week.