Sweet Thai Chilli Sauce

 They say that when life gives you lemons, make lemonade!  Well when life gives me chillies, I make my standard Sweet Thai Chilli Sauce, enough to last me a whole year.  We use it to spice up any dull dish to stunning effect.  Elevates the ordinary into the not-so-ordinary.  I love simple things in life, so if it’s easy peasy, then I grab it with two hands and hang on tight!  So it is with my Sweet Thai Chilli Sauce recipe, which I must have gleaned from some magazine or Google years ago and have been making it for the last 4 years.  This is the fifth year tradition.  I have these perennial sweet little bell chillies which my husband found on his travels, I kept the seeds and have never had to replace them as they come back strong every spring and produce an abundance of these little spicy darlings each Autumn. 

Wonderful colours of chillies.

  Tools for the job:  a good blender.  My Breville The Boss does the job very well, and all ingredients fit into it in one go.  No need to do it in messy batches.

Preparing the Chillies.

  Sweet Thai Chilli Sauce Recipe

  • 500g fresh red chillies
  • 3 cloves garlic, peeled 
  • 750ml apple cider vinegar (ACV) (3 cups)
  • 3 cups organic golden sugar

Halve the chillies and place in a bowl of a food processor, along with garlic. De-seed the rest of the chillies and place in food processor. Add 250ml vinegar and process in a blender till a smooth red pulp is achieved.
Place chilli mixture, remaining vinegar and sugar in large saucepan over low heat and cook, stirring for 5 mins until sugar dissolves.   Increase heat to high and bring to the boil. Reduce heat and simmer, stirring occassionally for 35-40 mins until sauce thickens. Pour into sterilised, airtight bottles and seal.

Depending on the type of chilli you use, the seeds are what pack a power punch of heat, so de-seed all the chillies if you prefer less heat.  I used all of the chillies, seeds all intact this time around for a bigger chilli bite.  To sterilise my bottles, I wash them with hot soapy water and place in an oven at 100 degreesC for half an hour.

Blending the ACV, garlic and chillies.


Excess chillies can be dehydrated for storage.

Dried chillies ground in the coffee grinder can be kept in an airtight jar and used as needed.
Bottled Sweet Thai Chilli Sauce….yum!!

There are so many chillies on my two healthy plants, I may make a few more batches for gifts from the kitchen.

With love (Aroha)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s