- 1 cup medium/mild red chilies, chopped
- 1–3 Thai chilies, or to taste
- 8 cloves garlic, smashed
- 1 cup sugar
- ⅓ cup water
- ¾ cup white vinegar
- 1½ tsp fine grain salt
- 1 Tbsp tapioca starch dissolved in 3 Tbsp water (or use cornstarch)
- Blend both chilies, garlic, and water until it looks slushy but not smooth—stop blending as soon as you don’t see any more big chunks.
- Transfer into a heavy bottomed pot. Add sugar, vinegar and salt and stir to mix.
- Bring the mixture to a simmer, stirring in the beginning just until all the sugar is dissolved. Let simmer for 5 minutes. Keep a wet pastry brush handy and if the sides of the pot starts to brown, brush it off with some water to prevent it from burning.
- Once it is done simmering, add tapioca slurry while stirring, and keep stirring until it comes to a boil.
- Remove from heat, taste and adjust seasoning as needed. Transfer into a jar and let cool. This will keep in the fridge for many months (I’ve yet to see it go bad!).
- Serve with fried chicken, spring rolls, or any deep fried foods.
Note: In Thailand we traditionally use spur chilies, also known as “prik chee fa”, but you can use any mild-to-medium red chili pepper that you can find. We basically need this for the bulk of the chili flavour and colour, so as long as it’s not too spicy!
Keywords: sweet chili sauce, dipping sauce, chili sauce, deep fried