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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.
Ingredients
- ½ cup water
- ½ cup white distilled vinegar
- 2 tablespoons fish sauce
- ½ cup brown sugar
- 1 tablespoon ketchup
- 2 teaspoons sambal chili sauce
- 1 ½ teaspoons cornstarch
- 6 cloves finely crushed garlic
- 2 tablespoons finely minced Thai chili peppers (bird's eye peppers)
- 1 tablespoon fresh lime juice
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 65 | |
| % Daily Value * | |
| Sodium310mg | 13% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber0g | 0% |
| Total Sugars14g | |
| Protein0g | |
| Vitamin C8mg | 38% |
| Calcium19mg | 1% |
| Iron0mg | 1% |
| Potassium55mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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