Chef John's Thai-Style Sweet Chili Sauce

Here's my take on Thai-style sweet chili sauce, or Nam Jim. It's sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. This sauce is great on grilled chicken and pork.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 65 Calories

Ingredients

• ½ cup water
• 1 ½ teaspoons cornstarch
• ½ cup brown sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon ketchup
• 2 tablespoons fish sauce
• ½ cup white distilled vinegar
• 2 teaspoons sambal chili sauce
• 6 cloves finely crushed garlic
• 2 tablespoons finely minced Thai chili peppers (bird's eye peppers)

Recipe Instructions

Step 1

Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.

Step 2

Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.

Step 3

If not using immediately, transfer to a glass jar with a lid. Refrigerate.