Sweet Thai Chili Sauce (Nam Chim Kai)

READY IN: 1hr 15minsYIELD: 7 pints

INGREDIENTS

  • 4cupswater
  • 2cups cane vinegar
  • 2cupsdistilled vinegar
  • 1cupfish sauce
  • 5cupsbrown sugar
  • 1⁄2 cupbanana ketchup
  • 1 1⁄2 cupscornstarch
  • 1cup diced garlic
  • 1cup chopped birds eye bell pepper
  • 1⁄2 cuplime juice
  • 3⁄4 cupfresh ginger

    • NUTRITION INFO

    Serving Size: 1 (35) g

    Servings Per Recipe:112

    Calories: 49.1

    Calories from Fat 0 g 0 %

    Total Fat 0 g 0 %

    Saturated Fat 0 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 205.6 mg 8 %

    Total Carbohydrate12 g 3 %

    Dietary Fiber 0.1 g 0 %

    Sugars 9.7 g 38 %

    Protein 0.2 g 0 %

    DIRECTIONS

  • Mince the fresh garlic, chili peppers and ginger in a food processor until it reaches a roughly chopped state.
  • Combine this with remaining ingredients in a large stainless steel stock pot and bring to a boil, stirring constantly, until thickened.
  • Reduce heat to a simmer and let it cook for 30 mins, stirring occasionally.
  • Should be thicker, but not sticky-thick.This will thicken more when it cools.
  • Store in canning jars and refrigerate until used.
  • Should last 3-months in refrigerator.
  • If you don’t like spicy sauce, please don’t make this.It’s legit-hot.

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