Thai-Style Sweet Chili Sauce Recipe - How to Make a Sweet & Spicy Chili Dipping Sauce

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/254278/Chef-Johns-Thai-Style-Sweet-Chili-Sauce/

[@istudios225]

Good recipe! Personally, I prefer it thicker, but this still works. Bird's eye chillies used to be much shorter, about half to one third the length of those sold today. So they did look like birds' eyes. (Especially if you laid a single stray seed on top of one.) That was in the days of rural smallholder farming. Modern agriculture's constant hybridisation for larger yields and more attractive produce have resulted in the current longer variety. In Thailand, the name is 'rat droppings' chilli. That gives an idea of its size as originally found in its natural habitat. In the Malay and Indonesian languages, the name is 'rice grain' chilli, another indication of its original natural size.

[@jomarch4109]

Chef John thanks for your dry humor. You always brighten my sucky days.

[@rashisharma6439]

Thanks for the lovely no-nonsense sweet chilli sauce recipe. I really appreciate that you are a chef who doesn't resort to unnecessary gimmicks by showing off your skills in the kitchen. But simply give us a practical, doable,an almost classic version of the recipe. 🌸

[@MakesNoSense86]

"ran out of time for questions" Chef John always cracks me up!

[@cliffgaither]

It's one of the great characteristics of his videos ! I've watched video after video of his cooking skills & humor. It's the Great Escape of Cooking Shows.

[@briancolligan1380]

Chef John, as a person who lives in Thailand (from the US) and married to a Thai I would like to say that the Sauce recipe was spot on. The only thing I changed out was the Sambai Chili Sauce and replaced it with Chili Paste. I made one batch (1 cup) and the family wiped it out at one sitting, so I had to quadruple the next batch...Good stuff. BTW, I enjoy watching your videos along with you unique sense of humor and twist on words. Thanks

[@ClassyJohn]

quick tip from a thai chili eater: You can freeze the chili peppers and then cut off the stem end of the pepper and push out the seeds with your knife or some hard utensil.

[@18deadmonkeys]

I sat here in my sleeveless gardening shirt saying "I'd eat those peppers" and now I have to rethink my life choices.

[@victoriachism4741]

Now that made me laugh out loud!

[@rudysaldivar4228]

That made me laugh and I thank you. 😂

[@lordgarion514]

@1337Sauce Only because you're using the max possible. The fact is bird's eye is 50-100k and habanero is 100-350k. Which means it's quite possible to get of each that's exactly the same rating. So overall he was right, since he didn't say they were the same.

[@bhavinishah7774]

Ha ha ha!

[@booploops22]

I grew up with thai peppers. While I may not eat the whole thing I could nibble on it while eating other things. Pretty hot stuff.

[@farmerjoesrants]

Hello, I am a pepper farmer, and I personally produce probably half a ton or more of peppers for sale every year. I grow jalapenos, anaheims, bell peppers, pimentos, and a variety of mexican chiles. Suffice it to say, you might call me a pepper expert. I know that with almost all peppers, they are actually spicier if they are green. I know, I know, it sounds like it's wrong, but you have to try to understand why the pepper plant decides to make itself spicy. The pepper plant wants to be spicy when it is young to protect it's seeds from being eaten because they are not ripe enough yet. However, at a certain stage in the pepper's development, it actually wants to be eaten by creatures, because it's seeds pass through animals and then are deposited in the fecal matter of the animals, which plants a new pepper plant. That is why red peppers have more sugar and less capsaicin than green peppers. I believe that the stereotype about "red being spicier" comes from the fact that bell peppers developed to be sold red are typically a little spicier than bell peppers developed to be sold green. However, if you leave them on the plant, green bell peppers will turn red and then be less spicy. Similarly, the bell peppers that are sold red will be spicier if eaten green. I've never grown these Thai peppers but it would really astound me if they go opposite to the law of peppers. The law of peppers states that green peppers from the same plant are always spicier than the red peppers.

[@Ea-Nasir_Copper_Co]

ColoradoFarmerJoe Fun fact: birds can’t taste capsaicin.

[@nickd5943]

ColoradoFarmerJoe You are correct Thai chilies are hotter when green. I’ve grown Thai chilies in a small home owners garden many times. To me and this is only my opinion Thai chilies are just a little bit hotter than Cheyenne but a total different flavor.

[@joshyoung1623]

ColoradoFarmerJoe. The green ones are FAR hotter. Like getting punched in the face. I love thai chillies

[@rossy3lo]

Lol, in Indonesia we have exactly the same chili like in Thailand, exactly the same taste and shape and those red chillies are waaaaay hotter than the green ones. Our Eas Asian chillies obviously have different characteristic from your chillies in America.

[@James-ye7rp]

Pepper Plants can Think? Awesome.

[@cannonfodder9024]

Chef John, you are the Mr. Rodgers of cooking. Thanks!

[@caribbeanpot]

I could be assuming here, but in the Caribbean we call them "bird" pepper and it's because of all the peppers on the islands these are the only ones the birds feed on. So maybe the name drives from the fact that birds have an eye for them? Additionally, you find these growing in areas where there's never been humans living (forest etc) since when the birds eat and pass them out, the seeds drop and chances are.. they grow.

[@Verhoh]

Heyyyy chef Chris, how nice to see you here ! Still following your recipes and they are GOOOD ! I bet these birds passing out the seeds have a very strong uhhhh....anus...?! I mean , it BURNS passing them out...:-)

[@BLY99]

Birds don't have an anus.

[@caribbeanpot]

much thx for the support. Chef John is ah boss!

[@DonPandemoniac]

Hi Chris! I've read that chili's like these have developed a high concentration of capsaicin to protect them from fungus. But as an added bonus (or some really clever plant-strategy) that also makes them unappetising to mammals, but not to birds as they lack the taste receptors to feel the heat. The trick there is that while mammals would chew and destroy the seeds, the birds indeed pass them out intact to grow a new plant. Plus they are are better delivery system with more range then for example some lazy goat that would just poop close the the plant it fed on. But as you mentioned these are the only ones the birds exclusively feed on there may be other animals besides us that got a taste for that sunshine!

[@Kalifa_TriniMom]

+caribbeanpot hiiiii chris was now about to explain the same thing lol great minds... Best pepper for chow

[@azechu]

I don't like hot and spicy stuff but I still watched the whole video because I love Chef John's videos :>

[@JoanieSimonMedia]

He's hilarious! :)

[@azechu]

IKR! :D

[@shair00]

I LOVE spicy stuff and I still watch his videos because I love Chef Johns videos! But if you love to cook, look at cookingingrussia all one word, you will not be disappointed....

[@anar579]

Agreed. The bird's eye chili comment cracked me up.

[@elizabethshaw734]

Azethine if you purchase it in the store it is all sweet even though it has chili seeds in it. this recipe looks hot and sweet to me.

[@hanstun1]

Noticed I was out of corn starch half the way through making this. Used a table spoon of Thai tamarind soup base (the paste in a glass jar) instead to try to thicken it. Not too great as a thickener but wow what it did for the flavor! Highly recommended!

[@firstnamelastname9646]

I'd save that packet of sweet chilli sauce and serve it with my home made spring rolls.

[@ChacieWhat]

Best American chef in the USA and on KZbin!

[@coolguitargifts5209]

.. just want you to know that you are the first place i always look for recipes, because everything you post is so tasty. Thank you for helping me make my family happy. I'm not so good at cooking without your help. Very grateful.

[@bayoucat5775]

I love all of you recipes Chief! I am very thankful you don't bang your spoon against the side of your pot after stirring! It's such an annoying habit of so many people! Thanks for all you do!

[@lauramiller7070]

I’m so happy right now that you said, “namjim.” My Mom will get a kick out of this when I show her this video. Thank you!

[@iggyboyo]

I tried this once in my life. A few months ago when I went to KFC. Oh my god it is now my favorite dipping sauce ever!

[@patrickcarroll7185]

you missed a chance for "you are the boss of your sweet chilli sauce".....

[@DiscoveryNewsNow]

Patrick Carroll best comment 💓

[@alexblaze8878]

Nice!

[@evansmith1234]

Thats the most basic one not even creative

[@pennypranowo4252]

We, Indonesian, eat spring rolls with fresh chilly like those on your plate.. 🔥🔥

[@Yeraus]

Very amazing and delicious! I doubled the amount of corn starch because I like thicker sauces and it came out just perfect. I made some onion rings (also your recipe) and it worked really well together. Thanks for sharing this!

[@etherdog]

I made this tonight with the shrimp cakes. Amazingly easy and delicious. Thanks Chef John!

[@clintgrixti7310]

Added a little grated ginger to this and it came awesome...thanks chef keep them coming

[@d.renemorgan8848]

I love your recipes, that being said I suffer through your sing song commentary the same way I suffer through cowboy music at Texas Roadhouse just to be able to enjoy the pulled pork meal with Incredible baked potato and the sidekicker of melt-in-your-mouth ribs. I even have considered using closed caption. Is it possible to mellow out the sing song just a bit? I really do love all the information that you have to offer.

[@kestes292]

"I'm not even sure that I like you"...so perfect. great video's...can't stop.

[@cristinaguray5543]

I love his voice and sense of humor 👏👏👏👏

[@adrielgarciauwu]

i love sweet chili sauce. it is my most favorite sauce. i love eating thin cut steak with sweet chili sauce and rice, with a side salad.

[@kavMANko]

You are amazing chef john. Your sense of humour really makes the videos entertaining.

[@thebaldchef14]

John is a Thai food aficionado, I think this is a awesome rendition of this classic dipping sauce

[@gabriel1985666]

Chef Jhon you always find ways to make me smile even at darkest moments.

[@chipblock2854]

I love eating almost anything wrapped in various lettuces. Like they serve in Vietnamese restaurants. So tonight I stir fried salmon and vegetables and served this sauce with it. Oh it was good. It cuts through richness of the salmon so well. This weekend I am having crispy duck and will use this sauce. It will be very good.

[@MoZz..]

since i saw your videos for the first time, think 2 years or something, ive watched every video you have put on youtube :) I really enjoy your videos, even tho i dont make food myself that often... yet

[@pugsandcoffeeplease]

So now I am imagining all of the different ways that you could personalize a sauce like this. Green onions, mustard, all types of different pepper. The possibilities are endless!

[@martysgarden]

Awesome recipe. I made a different Jalapeno Sweet Chili Sauce using Keffir Lime leaves and Australian Lemon Myrtle leaves for the lime flavour. All grown on my micro farm in Australia. Thanks for instructions, was a huge help. Marty Ware (Micro Farming Australia)

[@dwighthouse5790]

You are clearly my favorite chef. We have tried almost all of your recipes and have a blast doing it!

[@CanielDonrad]

If you do wish to seed them I would dry them. Once dry you can break off the stem end and flick all the seeds out. Dried pods hold quite a bit of heat and soften up fairly easy.

[@ariyat8209]

If you can replace ketchup with tamarind paste. Then the sauce can take you to Bangkok that instant.

[@cyndifoore7743]

Ariya T interesting!

[@maureenwambui2992]

Or the Kenyan coast

[@thememoryhole9355]

If you replace the fish sauce and tamarind with Worcestershire sauce .. it has both already in it. It's not always easy to find tamarind.

[@somecallmeflip]

Love your videos. Love the slight snarky comments mixed in as well they make me giggle. I just made some sweet and sour dipping sauce a few days ago and here is what was in mine. .186k cayenne mix 1/3 dragon cayenne 2/3 cayenne .066k super chili .002k ghost .016k jalapeno .053k Peter .051k garlic 2c white vinegar 2c sugar 1/2 tsp salt Pulverized the chilies and garlic with the vinegar and them simmered about 45 min to reduce. It is hot and delicious.

[@ps-ri2qk]

add some ketchup so you get emails from thailand, lmao

[@miumiu5206]

Chef john should totally try some hmong dipping sauce. It's liquid gold 💯

[@TheDawnakaangel]

I just made this and it is amazing! In fact I followed the recipe completely to the T and it was perfect! Except, I put in the cornstarch at the end because that is how Asian cooking usually requires.

[@TraumaQueen65]

A tip for Chef John... if you place those under-ripe chillies into a paper bag with a banana (yes a banana) and leave them in a cupboard for a few days, they will ripen up nicely :)

[@syescanlon7143]

I love this bloke 😋 ... Chirpy and a laugh and makes such yummy easy to follow recipes. Keep up the good work. I look forward to each one xxx

[@robinleonard8862]

I love your videos Chef John, you're my favorite!

[@DexterMorgan81]

This sauce is pure awesomeness. Making this recipe for my third time right now.

[@justsayin5609]

Bird's BEAK, or also Rat Tail, Chef John. Formal name is Chile de Arbol. I grow them every year. Love this recipe. Addicted to it as one of my guilty pleasures

[@IngmarSweep]

We love you, John ❤️

[@arlynnoel]

"It's usually the guy with his sleeves cutoff!" Very good, Chef. I think we all know a few like that. Where I am, bell peppers are "poivron". Chilis are all called "piment" -- no differentiation among them. A person has to have had some experience with them to know what to buy in terms of heat. It's still a challenge.

[@letishaluster7800]

I love sweet chili sauce. now I know how to go about making my own. looks very tasty.

[@johnbalogna803]

looks good Chef I may try a milder chili and add some ginger as it adds heat but doesn't have the staying power of regular chili heat.

[@RavalOnline]

I've marinated who chicken and even pork chops in Thai Chili Sauce overnight before grilling. my wife is a big fan.

[@islamoon1343]

I've been doing this kinda of sauce a long time and never thought to add cornstarch! I probably add tapioca starch cos that what I usually have lol...Thanks for this tip! well...after all you're the king of food of you're youtube! 😋

[@Dollydoes154]

Whoever shared that blackberry preserve chili recipe , please share it again. I did try this recipe. Only used half the amount of sambal and twice the amount of cornstarch and used jalapenos. Very hot sauce. Love it!

[@annhutcheson5770]

Man oh man I would love to try to waterbath can some of this for Christmas gifts. So pretty in a basket of homemade goodies.

[@rooney3303]

@Ann Hutcheson, another commenter said she did the standard 15-minute water bath and it worked well.

[@JaceLeeRogers]

You're always spot on Mr. Chef.

[@JonAlycia]

Man. I love chef John. His monologue was on point

[@Skurvy2k]

John, when i chop up spicy things then touch my you-know-what I call it Jalepeñis. Feel free to use that one :)

[@RandallJT84]

Cannot wait to try this on salmon, chicken breasts, and of course to dip in with spring rolls! Great vid!

[@John-iv2oz]

Chef John, I have a nice trick to chopping chilis because I hate wearing gloves. Spray the hand that is holding the chilis (not the knife hand) with a pan spray or just canola oil. The oil will protect your hand and when you wash, if you get all the oil off you have also removed the oil from the chili that has the heat. Try it and let me know what you think. I use it all the time and find it works quite well.

[@talonbell1586]

You knocked out of the park as always chef John so glad I found ur Channel

[@mindyh.1192]

Gloves are a must, I once sliced up a jalapeño and even with washing my hands, I touched my eye, and it took hours for it to stop burning.

[@lighting_DaSky]

always love your narrating.. always get a chuckle..thanks!

[@timtakespics]

"that guy that cuts the sleeves off his shirts" - Brilliant...

[@dwaynewladyka577]

Homeade is best. You proved that with that sauce. Canada's birthday is on July 1. You should try making a recipe that pays homage to Canada, Chef John. That's a Food Wish, seeing Chef John make a Canadian dish!

[@CaptIronfoundersson]

There is nothing wrong with frozen food. If you enjoy what you're eating, nothing else matters.

[@april8tost]

I can't believe you did this recipe!!! I been wanting to make such souce all week I even bought chillies! :DDDD yayyy double win

[@garyvee6023]

Definately going to make this this summer. The "Birdseye" chilli are the best pickled whole aswell. I have them that have kept in my cupboard for over 2 years and are perfect..., just refrigerate after opening.

[@ryanjano574]

Chef John, your videos make my day. Thanks for what you do

[@charnaalcazar6245]

I'm addicted to your videos! Haha

[@marinadesantis2914]

Hi Chef John, you're amazing, keep cooking. Cheers from Melbourne Australia

[@ohaitherehello1]

I will definitely be giving this a try. I have several thai chili bushes outside right now, full of peppers. I had no idea what to do with them until now. lol. Now off to google what else you can put Thai chili sauce on....

[@Xani13]

Speaking of fried "spring rolls", I came across a recipe I think you might like, Chef John. It's called "Lumpia Shanghai". Granted, I modified the original recipe to fit my personal tastes/preferences, but it is still a very amazing dish (one of my all-time favorite Filipino dishes). :D

[@Tacoswithlime]

as I was watching this video I thought, "ooh, I'll suggest lumpia shanghai!" so I'm just gonna say you stole my idea. I actually just ate lumpia and pancit for dinner. mhmm

[@Xani13]

***** :D I'm actually going to be making LS later this week. Alas, I lack the necessary components for pancit bihon but I can make the former at least. As a suggestion for a slight modification to the traditional LS recipe, Cajun and/or Creole seasoning blends make for a quite nice addition to the wrappers. ^_^ Just be careful not to put too much (not because it will be too hot) because it will detract from the original traditional flavor. Not necessarily in a bad way (the resulting flavor is amazing), it's just that if you do use the aforementioned spices, you can't exactly have the best of both worlds unless you use so little of the spice blends that they are hardly even noticeable. Lol

[@Tacoswithlime]

+SS4Xanatos that sounds good. I like a bit of Cajun heat every now and then. on the few occasions I've accidently underseasoned the filling (it's not a good idea to taste raw pork), I've added seasoned salt (my favorite is Johnny's) to the finished product. it actually brings a slightly different, yet pleasant flavor to the lumpia. that being said, I love the traditional recipe so much, I have not made seasoned salts a permanent recipe change.

[@Xani13]

***** Same here concerning the Cajun/Creole blend. Though I haven't actually tried using them on the actual filling itself rather than merely the wrappers.

[@davidpanysr2854]

Delicious looking sauce with gorgeous color.

[@PrimevilKneivel]

When my wife and I were in Indonesia she thought one of those peppers was a green bean, but only for a very short period of time.

[@PS-jh3in]

Ow 😰

[@cocoapowderful]

Haha I love your videos so funny. But also your recipes are awesome, comes out perfect every time I make something

[@biophile2]

In Indonesia, the birthplace of the term sambal, the sauce you made is called sambal Bangkok, and the sambal you added to the recipe is called sambal olek.

[@Diana-ze8wu]

I cackled out loud on this one! The email, the sleeveless...you are so freaking funny! 🤣🤣🤣

[@MandishFyre]

Isn't the greener one usually hotter than the red? I've had experience in using these types of chili since it's very common where I live.

[@davidchristie8789]

Chef John, if I was wanting to curb the spiciness of this sauce to make it a bit more palatable for my delicate stomach what would you recommend? I imagine a whole bunch more sugar would work, but I wanna know what you think.

[@foodwishes]

Don't change the sugar, change the pepper. Use mostly sweet bell.

[@davidchristie8789]

+Food Wishes Awesome :3 Thanks for your reply. I know it sounds a bit cheesy, but you are totally the reason I have now gotten into cooking, so thanks man, for this advice and for all the little tips I've picked up from you!

[@TheMimiSard]

And try to leave out the seeds of the hot chillies.

[@tonyredhawk]

Just use a Moruga Scorpion.

[@joker-ze2tm]

+Tony Ellero nt satan

[@nickd5943]

You did a great job on this recipe very close to how my Asian sister in law makes hers.

[@FayJayLins]

omg! this sauce is everything I've ever wanted in life! finally!

[@mcrorfob]

Looks good, as always! So, the fourth of July is just around the corner. It'd be cool to see something for the grill, like carne asada. Yummm.

[@haseo1]

So many vids these weeks. Youre the bestt

[@khqlifq]

stuck binge watching chef john at 5am and school starts in two hours

[@lifepuzzle5878]

I brought a pack of frozen shrimp for thisss, have been waiting for this video. :D

[@Tacoswithlime]

as a another commenter mentioned, lumpia shanghai would go great with this. The juicy, onion-y pork inside a crispy fried wrapper is addicting. also, I encourage you to try out pancit canton. my wife (who is the Filipina in the household) prefers pancit bihon, which is made with thin rice noodles, but I prefer the thicker canton. it's more like a lo mein.

[@SparklesFantastic]

Videos are always so informative and funny! Thank you for all the recipes!!

[@DrValerie800]

Chef John, you always have the BEST recipes! And while I love Thai Sweet Chili sauce, I am currently substituting stevia for any sugar. Terrible, I know, but necessary to be able to still enjoy the things I love. And, if you have a recipe for the thai plum dipping sauce for fresh spring rolls, I would love that. I have made one that is close but still missing something...possibly fish sauce?

[@eileenlester3313]

My dad and I used to eat Heinz chili sauce. It's a far cry from this wonderful recipe. LOL

[@vicarofrevelwood]

This recipe is the best! I used it with a sweet pepper. Cans well with a 15 min processing. But why bother, it disappeared when my daughter stopped by. Thanks John

[@loopylollypop27]

In elementary school my friend who's from Saudi Arabia used to bring a sandwich bag full of the bird's eye chillies for her snack and would eat them plain without even twitching. It was freaking nuts, and I still respect her spice tolerance.

[@Raszagal1983]

in vietnam those chillies on the side are not garnishes but are actually eaten raw along with the food. i do it all the time :) nice looking sauce!!

[@865TN]

You are a wizard Chef John

[@Fluffypinkpanther]

A wizard? But he's just Chef John.

[@heidiarjuna2934]

Im a whot?

[@ChivBunthai]

This kind of sauce with boiled seafood is heavenly.

[@ChivBunthai]

or with chicken nuggets

[@hilmanh3852]

5:57 Chef John: green bird-eye chili is too hot to eat raw Indonesian: hold my gorengan FYI: When it's somewhat true you can expect 'the redder the hotter' rule, but sometimes green bird-eye chili is BOMB. But I suspect it is more like different season different harvest And if you think bird-eye is weird name for chili, Indonesia has Sheep Chili which is way hotter than bird-eye and nothing to do with any sheep

[@hourof10]

Nice. I've been going with my own version for some time. My big batch which usually yields about 32 oz or so I'll take a can of pineapples, 2 cups of thai chilis, 8 cloves of garlic, and a red bell pepper and stuff them all into a blender with a cup of water. Grind it all down till it is pretty much liquid. Add half a cup of white vinegar and then put it in a sauce pan and heat to a low boil and add a 2 tbsp corn starch slurry to it, mix, and let cool.

[@BethyKable]

Love Thai sauces... so delicious !

[@elbay2]

You're as funny as ever Chef John; don't change!

[@DamienTepps]

if I wanted this thicker to toss wings in, would I just add a bit more corn starch?

[@Cheezybrie]

My family mention how they want to drink the sauce everytime we go out to eat. Definitely going to make this for them.