Homogenised Garlic, Sugar & Chillie in Vinegar for a huge batch.

This transparent Thai chillie sauce is extremely popular with foreigners and it sort of becomes addictive, often appearing on the table at every meal and always with two bottles in reserve in the pantry! Every supermarket stores loads of this stuff on their shelves. In Thailand it is generally used as chicken dipping sauce and by one of the hamburger chains as their chillie sauce (Can't remember if it's MacD or Hungry Jack's??)

  • 6 Thai garlic cloves (small), peeled
  • 2 red Phrik Chi Fah chillies ( a jalapeno), {as with any chillie product the heat can be adjusted by taking out as much of the seed and placenta to attain your preference}
  • 1/2 cup sugar
  • 180 ml (¾ cup) water
  • 60 ml (¼ cup) white wine vinegar
  • ½ Tbsp salt
  • *1 tablespoon cornflour
  • 2 Tbsps water
  1. Homogenise the chillies, garlic and salt with the vinegar.
  2. Boil the homogenate in a saucepan over medium heat for a few minutes. This will begin to thicken the sauce.
  3. Disperse the cornflour in the water evenly and whisk into the sauce. Allow to simmer for another minute.
  4. Cool and transfer into clean glass jar(s). Store refrigerated.

You will notice a diminishing heat (spiciness) over time and you may also notice a reduction in the gel character of the sauce with the seeds, garlic pieces and red flakes settling out. This is due to the acid content of the vinegar affecting the *cornflour and can't be helped. It won't alter the flavour of the sauce.

To maintain the gel characteristic you need to add another type of thickening agent not affected by storage or acidity. ClearGel® is such a product, Carboxy Methyl Cellulose also called "cellulose gum" is another and Pectin is another; all used extensively in food production of gelled or high viscosity products and approved for such use. The products mentioned are ideal for use for large batches of this sauce.