At a typical Thai table, the vibrant spread of food always accompanied by sassy condiments like dipping sauce, pungent chutney or spicy dressing. Something like julienned fresh chilies and shallots floating over fish sauce is a must companion of a famous stir fried chicken with basil over hot rice. Rice and omelet becomes a divine deliver with the drizzle of Sriracha sauce, and vinegar chili adds a pleasurable burn in steamy noodle dishes. I could go on and on listing the delicious condiments served along my favourite dishes, but it just is going to make us insanely hungry.
Amazing these delicious condiments can be easily made at home with ridiculously simple ingredients. Homemade stuffs always taste so much better than those which come in the bottles. You can customize and adjust the flavour according to your likeness. The heat of the sauce can be settled right to your tunes.
If you love Thai food, you might come across sweet chili sauce which regularly served along spring rolls, fish cake, or bbq chicken. But here is the green version of it. Instead of lovely red flakes muddling in the beautiful spicy syrup, we used green chili which gives a unique pungent fragrance to the sauce.
This sweet green chili sauce is slightly thick and sticky. It is spicy but somehow it feels almost nothing with the sweetness pampering the tongue at the same time. This green chili sauce is a wonderful dip to spring rolls and fried chicken. It is also a lovely dressing for noodle salad or green salad. I especially adore the robust flavour of this emerald sauce on any deep fried dishes.
Thai Green Chili Sauce
Ingredients: (make 2 cup)
75 gm fresh green chili- stem and seed discarded (I do not discard seed)
5 cloves garlic
1 1/2 cup white vinegar
1 1/2 cup sugar
1 3/4 tsp salt
Preparation
- Roughly grain green chili and garlic into a rough paste or coarsely chopped.
- Cook vinegar, salt and sugar in the medium heat. Stir until all sugar is dissolved.
- Increase the heat and bring to boil. Once the sauce is boiling add green chili and garlic mixture. Stir and simmer for 15-20 minutes or until the sauce reach the desirable thickness.
- Turn off the heat and pour the sauce directly into a sterilized jar. Let it cool down before refrigerate.
*** it can be kept in refrigerator up to a month.
Have a wonderful day,
Tes
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We too always have a bottle of this at home, everything eaten also attack with this chilly sauce.
WOw that’s so simple to make and it looks delicious! Thanks for sharing:-)
simple recipe to make chili sauce,I do have a lot of green chili right now, I have to mark this recipe.
this is yum and soooo simple ! thanks for sharing.. do link it to my event on Global food dear !
Kalyani
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Hi Tes. This is something I’m definitely going to try, I love Thai food and I think this would go great with a chicken dish.
Hi girlie! This looks awesome! I am a big fan of Thai and also any kind of sauce I can use. Love dips and things like that
bookmarked to make – tongue tingler
I usually can’t handle chilis, but this looks REALLY good! I bet it’s amazing!
I love that you made this at home and kept it so simple. I can just imagine how good spring rolls would taste dipped in this.
What a great condiment, looks so good:)
Sweet ‘n’ spicy! I can just imagine this chili sauce on all sorts of dishes!
Bookmarked this, I will leave the seeds in also, make it spicier.
yummy!
[...] in cold apple salad with a little bit of carrot and cucumber. While serving, just drizzle some sweet green chili sauce over it… or if you’re like me, dunk the whole thing in the spicy emerald [...]