Description
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.
Ingredients
- ½ cup water
- ½ cup white distilled vinegar
- 2 tablespoons fish sauce
- ½ cup brown sugar
- 1 tablespoon ketchup
- 2 teaspoons sambal chili sauce
- 1 ½ teaspoons cornstarch
- 6 cloves finely crushed garlic
- 2 tablespoons finely minced Thai chili peppers (bird’s eye peppers)
- 1 tablespoon fresh lime juice
Instructions
- 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.
- Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
- If not using immediately
- transfer to a glass jar with a lid. Refrigerate.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 8