Thai Sweet Chili Sauce
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.
Per 0.25 cup
Sodium 75mg
Potassium 16mg
Phosphorus 3mg
Protein 1g
Calcium 2mg
Magnesium 1mg
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.

Recipe Information

Servings:8 servings
Serving Size: 0.25 cup
Course: Condiments
Cuisine: Thai
Method: Mixing, Simmering
Diet Type: Diabetic Friendly, Plant-Based, Vegan
Nutrients: Low Phosphorus, Low Potassium, Low Protein, Low Sodium

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.