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The Hirshon Thai Sweet Chili Sauce - น้ำจิ้มไก่

The Hirshon Thai Sweet Chili Sauce – น้ำจิ้มไก่


  • Author: The Generalissimo

Ingredients

Units Scale
  • 1 inch fresh Ginger, peeled
  • 2 Thai bird chili peppers
  • 3 Red Fresno Chili Peppers
  • 4 Garlic cloves
  • 5 fluid ounces Water
  • 1 cup palm sugar (strongly preferred) or light Brown Sugar
  • 5 fluid ounces Rice Vinegar
  • 1 Tbsp. Fish Sauce
  • 1 Tbsp. tapioca starch mixed with 3 Tbsp. warm Water
  • 1/8 cup fresh Lime Juice

Instructions

  1. Discard the stem of the chilis and place into a mixer or use a mortar with pestle. Add the garlic and ginger and if you blend it, add the water as well. If you want to use the mortar with pestle, then smash the ingredients first and then mix with the water. The consistency should be a bit rough, and you should have some chili pieces in it.
  2. Place a saucepan on the heat and pour the chili water mixture with the brown or palm sugar, rice vinegar, and fish sauce. Mix well with a whisk and allow to cook. Bring to a boil. When you cook the sauce, keep your eyes and face away from it because the vinegar and chili are VERY strong.
  3. Take the pan from the heat and mix the starch mixture into the pan with the sauce.
  4. Let the sweet chili sauce cool completely and then add the lime juice and mix well again before storing the sauce in a clean sterilized sauce bottle or jar.
  5. The sauce gains in flavor and character in the jar over time. Store in a cool and dry place such as the fridge for up to a few months without a problem.
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