in Thailand

Thai chili sauce

updated

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Ingredients for 1 servings:

  • 5 Thai chili peppers, fresh red, medium hot
  • 3 garlic cloves
  • 30 g fresh ginger root
  • 100 g sugar
  • 3 tbsp vinegar, light
  • 2 tsp cornstarch
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy – fruity

Wash the chilies, quarter them lengthwise, and chop them finely, including the seeds. Peel the ginger and garlic, and chop them very finely. Place the sugar in a saucepan and moisten with a little water. Melt over medium heat. Sauté the garlic and chilies for about 5 minutes. Remove the pan from the heat and let it cool briefly. Add the ginger, pour in 1/4 liter of water, and bring to a boil while stirring. Mix the cornstarch with a little cold water, pour it into the syrup with the vinegar, and simmer gently for about 3 minutes. Season with salt and let it cool. Tip: This sauce goes very well with poultry. You can marinate the meat with it before grilling, or use it as a dip.

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Written by John Myers

Professional Chef with 29 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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