Chef Johns Thai-Style Sweet Chili Sauce

Here’s my take on Thai-style sweet chili sauce, or Nam Jim. It’s sort of a hybrid between the cooked and fresh versions. If you can’t find Thai bird’s eye chilies, use any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. This sauce is great on grilled chicken and pork.

Step: 1

Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.

Step: 2

Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.

Step: 3

If not using immediately, transfer to a glass jar with a lid. Refrigerate.

Per Serving: 65 calories; protein 0.4g; carbohydrates 16.4g; sodium 310.2mg.

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