Introduction
Are you a spice enthusiast looking for the perfect combination of fiery heat and subtle sweetness? This Thai Chili Hot Sauce is a game-changer. It delivers an intense, mouthwatering kick with layers of tangy, garlicky, and slightly sweet flavors. Made with fresh Thai Bird’s Eye Chilies, apple cider vinegar, and honey, this homemade hot sauce is not only packed with heat but also offers a depth of flavor that store-bought versions often lack. Whether you’re a seasoned chili lover or someone looking to level up your spicy food game, this sauce is an absolute must-try.
Why You’ll Love Thai Chili Hot Sauce
- Intense Heat: Thai Bird’s Eye Chilies are known for their fiery punch, making this a perfect hot sauce for spice lovers.
- Balanced Flavor: The addition of honey and apple cider vinegar provides the perfect contrast to the heat, creating a well-rounded taste.
- Versatile Use: Perfect as a dipping sauce, marinade, or drizzled over your favorite dishes.
- Easy to Make: Requires just a handful of ingredients and comes together in under 30 minutes.
- No Preservatives: Unlike commercial hot sauces, this homemade version contains only fresh, wholesome ingredients.
Ingredients
- 100g fresh Thai Bird’s Eye Chilies (about 1 cup, stems removed) – for extreme heat
- 6 cloves garlic (peeled)
- 1 small shallot (peeled & chopped)
- ½ cup apple cider vinegar
- ¼ cup water
- 3 tbsp honey (or 4 tbsp palm sugar for authentic Thai sweetness)
- 2 tbsp soy sauce (or tamari for a vegan option)
- 1 tbsp lime juice
- ½ tsp sea salt
- 1 tsp turmeric powder
Necessary Tools for Thai Chili Hot Sauce
- Blender or food processor
- Small saucepan
- Fine mesh strainer (optional)
- Glass jar for storage
- Measuring cups and spoons
Ingredient Swaps and Additions
- Milder Heat: Swap Thai Bird’s Eye Chilies for red jalapeños or serrano peppers for a milder kick.
- Sweeter Variation: Use brown sugar or maple syrup instead of honey.
- Smoky Flavor: Add a teaspoon of smoked paprika or char the chilies before blending.
- Extra Umami: A dash of fish sauce enhances the depth of flavor.
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Remove the stems from the chilies and peel the garlic and shallot. Roughly chop the shallot for easier blending.
Step 2: Blend the Ingredients
In a blender or food processor, combine chilies, garlic, shallot, vinegar, water, honey, soy sauce, lime juice, sea salt, and turmeric. Blend until smooth.
Step 3: Simmer the Sauce
Pour the blended mixture into a small saucepan and bring to a gentle simmer over medium heat. Stir occasionally and cook for about 10 minutes until slightly thickened.
Step 4: Strain (Optional)
For a smoother texture, strain the sauce through a fine mesh strainer. This step is optional but helps remove chili seeds and larger particles.
Step 5: Store the Sauce
Once cooled, transfer the sauce to a sterilized glass jar. Store in the refrigerator for up to two weeks.
Pro Tips for Success of Thai Chili Hot Sauce
- Wear Gloves: Handling Thai chilies can cause skin irritation. Use gloves to avoid discomfort.
- Control the Heat: Reduce the number of chilies or remove the seeds for a milder sauce.
- Adjust Consistency: Add more water for a thinner sauce or simmer longer for a thicker consistency.
- Enhance the Flavor: Allow the sauce to sit overnight in the fridge to deepen its flavors.
Serving Suggestions
- Dipping Sauce: Perfect with spring rolls, grilled meats, or dumplings.
- Marinade: Use as a marinade for chicken, shrimp, or tofu.
- Stir-Fry Booster: Add a spoonful to stir-fries for an extra punch of flavor.
- Topping: Drizzle over noodles, rice, or tacos for added spice.
Storing and Reheating
- Refrigeration: Store in an airtight glass jar in the refrigerator for up to two weeks.
- Freezing: Freeze in small portions for up to three months.
- Reheating: If needed, gently warm the sauce on low heat before using.
Nutritional Information (Per Tablespoon)
- Calories: 15 kcal
- Carbohydrates: 4g
- Fat: 0g
- Protein: 0g
- Sodium: 80mg
- Vitamin C: 10% Daily Value
FAQs – Thai Chili Hot Sauce
1. How spicy is this hot sauce?
This sauce is extremely spicy due to the Thai Bird’s Eye Chilies. Adjust the quantity to suit your heat preference.
2. Can I make this sauce less spicy?
Yes! Use fewer chilies or opt for milder peppers like jalapeños.
3. How long does homemade hot sauce last?
It stays fresh in the fridge for up to two weeks when stored in a sterilized glass jar.
4. Can I use dried chilies instead of fresh?
Yes, but you’ll need to rehydrate them in hot water before blending.
5. What can I pair this hot sauce with?
It pairs well with grilled meats, tacos, rice dishes, and even eggs!
Conclusion
This Thai Chili Hot Sauce is a fiery yet flavorful condiment that adds an incredible punch to any dish. Whether you love extreme spice or just a hint of heat, this homemade sauce offers the perfect balance of heat, sweetness, and tanginess. Try it today and bring bold Thai-inspired flavors into your kitchen!
