Thai red pepper sauce

Thai sweet chili sauce tablespoon. Roast peppers in 450 degree oven until starting to char slightly.

Fill 1 14 oz glass jar with red and green thai chile peppers filling to about 1 inch from top of jar.

Thai red pepper sauce. Crush red peppers and garlic in morter. Transfer to a bowl add everything. Add small lime chunks.

First of all any pepper here would work but i chose those spicy red thai chillies so i should probably call this a red pepper sauce. The rule of thumb when making homemade hot sauce is always that the type of flavor you get is based on the type of pepper you use. Puree ingredients in blender or food processor.

Store in sealed container in refrigerator. Serve as a table condiment for thai and other asian dishes. Submit a recipe correction.

Roast peppers in 450 degree oven until starting to char slightly. Roast garlic till softened. Add water brown sugar hoisen garlic and peppers to blender and puree till smooth.

Add vinegar to mixture and blend. Fill 1 14 oz glass jar with red and green thai chile peppers filling to about 1 inch from top of jar. Bring vinegar salt and sugar to a boil in a small saucepan over medium heat stirring until salt and sugar are dissolved about 2 to 3 minutes.

Remove from heat and let stand 5 minutes. Pour hot mixture over peppers in jar. I am using actual medium mild red chili peppers as opposed to just dried chili flakes for a much richer flavor and deeper red coloured sweet chili sauce.

We all know the bottled version of this stuff it tastes great and made us fall in love with thai sweet chili sauce in the first place. Rice vinegar hot water water sugar red jalapeno peppers cornstarch and 2 more. Thai sweet chili sauce magnolia days.

Kosher salt chili peppers granulated sugar white vinegar fish sauce and 4 more. Thai sweet chili sauce tablespoon. Cornstarch rice vinegar crushed red pepper flakes water lime and 4 more.