Sweet and Spicy Garlic Chili Sauce
1
Servings
7
Ingredients
8
Comments
Sweet, sour, salty, and spicy – all of these flavors are in perfect harmony in this homemade garlic chili sauce.
1
Servings
7
Ingredients
8
Comments
Ingredients
- ½ tablespoons seed and dice Thai Chile Pepper
- ½ cups Rice Vinegar
- ½ cups Honey
- ½ cups Water
- 3 tablespoons Fish Sauce
- 2 tablespoons Sherry Cooking Wine
- 3 teaspoons dice Garlic, Cloves
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Stir together all of the ingredients in a small sauce pan.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Stir together all of the ingredients in a sauce pan.
- Bring to a boil, then reduce heat to medium-low.
- Simmer 10-15 minutes or until reduced by half and slightly thickened.
- Remove from heat and cool to serve.
Nutrition Facts
- Servings Per Recipe
- 1 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 748
- Total Fat
- 0g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 5343mg
- Total Carbohydrates
- 184g
- Fiber
- 0g
- Sugar
- 170g
- Protein
- 4g
- WW Freestyle
- 42
8 Comments
Join the discussionA twitter friend grew GHOST peppers. I think I should get me a pot of thai chillis….hmmmm.
Go for it! You won’t be sad.
I don’t see any of the garlic that is in the title. How much should there be?
I apologize for the typo! It is fixed now, but it should be 3 teaspoons of minced garlic.
Could you suggest something to substitute the Thai chili? Would a Shiracha sauce work?
You can use any hot chili pepper. On the milder end would be serrano or jalepeno. If you want to go hot you could choose poblano or habenero. However, you’ll get the most authentic Asian flavor with the Thai chilies. The others might give it more of a Spanish/Mexican flavor.
I never use cooking sherry and don’t want to buy a bottle for just this recipe. Is there something I can use instead?
Any dry white wine will do.