Thai Chili Hot Sauce Recipe

Thai chili hot sauce is a smooth, thin pepper sauce made with roasted Thai peppers, garlic, brown sugar, hoisin sauce, rice vinegar, and white vinegar. This recipe creates a sharp, clean heat with mild smoky notes from roasted peppers, savory depth from garlic and hoisin sauce, and bright acidity from two types of vinegar. Thai chili peppers typically range from 50,000 to 100,000 Scoville Heat Units (SHU), creating a medium-hot sauce with fast, clean spice. The recipe takes about 50 minutes and produces approximately 20 fl oz (590 ml) of smooth, pourable sauce. Serve it with noodles, grilled chicken, fried rice, spring rolls, dumplings, pizza, roasted meats, and other savory dishes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the peppers: Preheat the oven to 450°F (232°C). Roast Thai chili peppers until the skins become lightly charred. The roasting process develops smoky, slightly sweet flavors.

Step 2

Roast the garlic: Roast garlic cloves until they become soft and caramelized inside. This removes the raw sharpness and creates a smoother flavor base.

Step 3

Blend the base: Add roasted Thai peppers, roasted garlic, water, brown sugar, and hoisin sauce into a blender. Blend until completely smooth with no visible chunks.

Step 4

Add the vinegars: Add rice vinegar and white vinegar into the blender, then blend again until the mixture becomes evenly combined.

Step 5

Mill the sauce: Run the blended sauce through a food mill to remove pepper skins and seeds. Transfer the smooth sauce into a saucepan.

Step 6

Heat the sauce: Heat the sauce until it reaches at least 180°F (82°C) to pasteurize the sauce.

Step 7

Bottle the sauce: Pour the hot sauce into sterilized bottles while the temperature remains above 180°F (82°C). Seal immediately and flip bottles upside down for 5 minutes to sanitize the inside of the lids.

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