Spicy Thai Chili Sauce

Over the Thanksgiving break, we ate like animals. It got the point where we had to majorly detox on Sunday evening and cease with the take-out. Of course, by Sunday evening, we were all too lazy and fat cook and thus ended up with a lesser evil at Panera. And despite all the antacids I’ve had to take, the food fest was worth it.

One of the best parts? My mom and I got to indulge in sushi. Brian hates sushi and Abby has no interest in trying it, so I always wait for my mom. We get a few different pieces and split them all, gorging ourselves until we can’t fit in another bite. This time, we went with the yellow tail, spicy tuna roll, spider roll (my absolute all-time favorite) and the Daniel roll. There was also a Latin roll that came with jalapenos and was spicy to the max. I don’t know if it was the lack of a drink at the time or if it was just really spicy but my mouth was on fire.

Despite that, I still love spicy foods. Sriracha makes an appearance on every pizza I eat these days. And I can’t get enough jalapenos when summer hits. So as soon as I saw the recipe for Thai chili dipping sauce on Pinterest, I knew it was in the cards. I whipped some up the Wednesday before Thanksgiving and then paired it with egg rolls for a quick, easy dinner. It’s spicy, for sure. But not in an overtly, smack you with heat way. It makes a great dipping sauce for egg rolls, spring rolls or dumplings. But get creative and mix it into stir frys or fried rice for an extra flavor kick!

Recipe from She Simmers

Thai Chili Dipping Sauce
Recipe type: sauce, appetizer
Prep time: 
Cook time: 
Total time: 


  • 3 cloves garlic, peeled
  • 2 red Jalapenos, seeded
  • ¼ cup white distilled vinegar
  • ½ cup sugar
  • ¾ cup water
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water

  1. Combine garlic, jalapenos, vinegar, sugar and ¾ cup water in a blender and puree.
  2. Transfer to a sauce pan and bring to a boil. Lower heat and simmer, allowing the mixture to thicken, about three minutes.
  3. Combine cornstarch and 2 Tbsp. water to create a slurry. Add the mixture to the sauce pan and simmer one more minute. The cornstarch mixture will suspend the garlic and pepper.
  4. Cool completely then transfer to a jar and refrigerate.


4 thoughts on “Spicy Thai Chili Sauce

  1. This is one of my favorite Thai sauces! The storebought version has weirdo ingredients in it so I’m always reticent to buy it. So excited that I can make it!!

    • Yes! That is the best part about the homemade foods initiative. Nothing weird or foreign! Sure, food doesn’t keep as long (and I definitely just threw away pasta sauce that was a little… gross) but it is better for you and fresher!

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