Homemade Thai Sweet Chili Dipping Sauce

My family and I LOVE thai food, we cannot get enough of the stuff. Even our kids are big fans. As you can imagine this means that when we go out to eat, just about every other time we find ourselves at one of our favorite thai food haunts. One of THE best things is the sweet chili dipping sauce. I pour it on everything!

This recipe was my attempt at a homemade version of the stuff. And while it wasn't as top-notch as our favorite restaurant's sauce, it was a pretty delicious alternative. We used it as the dipping sauce for out Baked Veggie Egg Rolls. I found the recipe on a thai food blog and they suggest using it just like you would any other condiment going so far as to use it on fried or grilled chicken, to doctor up salad dressings, brushing it on corn on the cob, etc. And they say it keeps in the fridge up to a month.

Dip away, I say!

Homemade Thai Sweet Chili Dipping Sauce

{Recipe source: She Simmers}

3 cloves of garlic, peeled

2 RED jalapeno or Serrano pepper, deseeded or almost deseeded depending on your heat tolerance

1/2 cup sugar

3/4 cup water

1/4 cup white vinegar

1/2 T salt

1 T cornstarch

2 T water

In blender, puree garlic, peppers, sugar, 3/4 cup water, white vinegar, and salt. Transfer mixture to small saucepan and bring to boil over medium-high heat. Lower heat and simmer until mixture thickens up a teeny bit and the garlic and pepper bits soften, about 3 minutes. Combine cornstarch and 2 T water to make a slurry. Whisk cornstarch mixture into sauce pan and simmer one more minute. Use warm or at room temp for dipping. Store remaining sauce in a glass jar in the fridge for up to a month.