Homemade Thai Chili Sauce – Hot & Sweet

5 from 6 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 3 people


  • 3 Thai chili peppers
  • 2 Red hot peppers
  • 2 Garlic cloves
  • 1 tbsp Freshly squeezed lime juice
  • 90 ml Mazzetti Condimento Bianco
  • 90 g Sugar
  • 90 g Salt
  • 350 ml Water


  • Wash the chili peppers and hot peppers, divide them, cut out the green stem and cut roughly. Peel and quarter the garlic. Halve the lime, squeeze out the juice.
  • In a saucepan over medium heat, slowly bring the water, sugar and salt to the boil until everything is dissolved.
  • Puree the chili peppers, hot peppers and garlic in the mini chopper and add to the saucepan. Add the vinegar and juice and bring to the boil. Simmer over medium heat until the desired consistency is achieved.
  • Pour the hot sauce into sterilized jars. The amount of chillies, hot peppers, and garlic can be varied as you like. Leftover sauce can be stored in the refrigerator for a few days.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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