Make this easy to make gluten-free thai sweet chili sauce at home and it only requires 7 simple ingredients plus water. Sweet, spicy and tangy all at the same time. Gluten-free thai sweet chili sauce is an easy recipe that takes only 15 minutes to make. Most bottle sweet chili sauces have ingredient names you cannot pronounce plus they are never gluten-free. All you need to make this gluten-free sauce is garlic, thai red chili peppers, vinegar, sweetener, cornstarch and water. THAT’S IT!
Gluten-free thai sweet chili sauce is sweet, spicy, sticky and it originated in Thailand. I went to Thailand in Feb 2020 to visit my son and his girlfriend and I have to say, Thai food is simply the best! The freshest fruits and vegetables and the flavours in Thai food are incredible. I cannot wait until I can get back to Thailand again.
The gluten-free thai sweet chili sauce takes less than 15 minutes to make and tastes far better then the store bought version. The ingredients for the gluten-free sauce can be found in most grocery stores now. No need to buy the sauce at the store when you can so easily make it at home.
WHAT INGREDIENTS YOU NEED TO MAKE THE SAUCE:
Thai red chili peppers
Monkfruit or White Sugar
Once you see how easy it is to make the gluten-free thai sweet chili sauce you will never buy it again. Pre-celiac days I thought nothing of buying pre-made sauces in the grocery store. When I had to eat gluten-free and started reading ingredient labels, I realized I could just as easily make the sauces at home.
I decided to try making gluten-free thai sweet chili sauce and the results were better then what I had been buying. By making it from scratch, I am able to adjust the sweetness and spiciness to my preferences. All you need is some simple ingredients and a spice grinder or mini food processor to chop up the chilis extra fine. I use this exact spice grinder when I make my Thai sauce.
Is there a bottled sauce or condiment that you’d like to be able to make yourself?
Chilies are available all year long in grocery stores, however later in the summer months, closer to September, are the best time to go to the Farmers Markets for fresh organic chilies.
HOW TO MAKE THE CHILI SAUCE:
- Chop up the thai chili peppers in a spice grinder or mini food processor.
- Add the chopped peppers, garlic and the rest of the ingredients except the cornstarch and 2 Tbsp water to a saucepan.
- Heat on medium and stir.
- Cook until mixtures starts to boil and turn down then to low/medium.
- In a small bowl add the cornstarch and water and stir.
- Whisk the cornstarch slurry into the saucepan and simmer for 5 minutes.
- The sauce will start to thicken and it is ready.
- Remove and pour into a glass jar.
- Store in refrigerator until ready to serve.
In my gluten-free recipe I used monkfruit sweetener to cut back on the sugar in the sauce, but feel free to use white sugar if you want. I also like my sauce to not to be too thick, but again add more cornstarch if you want a thicker sweet chili sauce.
HERE ARE MORE THAI RECIPES TO TRY:
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Gluten Free Thai Sweet Chili Sauce
- spice grinder or mini food processor
- Chop up chili peppers in a spice grinder or small food processor.
- Add chopped chili peppers, garlic, and all the rest of the ingredients into a saucepan except the cornstarch and 2 Tbsp water.
- Heat on medium till the mixture boils.
- Turn sauce down to a simmer and cook for 3-5 minutes.
- Combine cornstarch and 2 tbsp water in a small bowl and mix well.
- Whisk the cornstarch mixture into the chili sauce and continue simmering for a few minutes.
- The sauce will thicken quite quickly.
- Remove from heat and store in glass canning jars.
- Store sauce in refrigerator.