Well, I can't afford to take myself to the warm, humid (39°C people!) Thailand (it's on my bucket list), I can travel vicariously through others... with the help of my stomach! I'm a huge Thai chili sauce fan, and the ingredients are so simple I can't believe I didn't make my own earlier! I made and canned my first batch over the Summer with our homegrown chiles, cilantro, tomatoes, green onion and garlic, but it's long gone and those crops are nowhere in sight! Luckily, our local Asian market (and even our grocery store) has everything necessary to cook up another batch of the wicked condiment.
What I like best about a really great Thai chili sauce is that it's not simply a smash-over-the-head heat. It should have an undercurrent of true umami, which the fish sauce in my recipe adds. If you're vegetarian / vegan, I would definitely suggest using something like Braggs or vegetarian oyster sauce - not the same but still yummy!
Shared with Waste Not Want Not Wednesday
Thai Chili Sauce
Adapted from the Complete Book of Small-Batch Preserving
Makes 2 cups, 32 (1 tbsp) servings
1 plum tomato, chopped
½ small red pepper, chopped
2 green onions, chopped
3 cloves garlic, chopped
3 tbsp minced ginger
¼ cup gluten-free, low sodium vegetable broth
¼ cup fish sauce (Thai Kitchen is GF)
3 tbsp lime juice
2 tbsp coconut (or dark brown) sugar
2 tbsp rice vinegar
3 red Thai chilies, chopped
1 cup minced cilantro
- Place all the ingredients into a food processor and puree smooth.
- Pour into a pot and bring to a boil.
- Reduce heat to medium and cook, stirring occasionally, for 25 minutes (until reduced to 2 cups).
- Can in a waterbath for 15 minutes.
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 135.9 mg
Total Carbs: 1.5 g
Dietary Fiber: 0.1 g
Protein: 0.2 g