Your Source for Organic Plant-Based, Gluten-Free Recipes, Holistic Health, Cleanse and Detox, Toxin-Free Living

Homemade Sweet Thai Chili Sauce


Making your own sauces, creams and condiments is quite empowering. You have complete control over the ingredients, avoiding unwanted GMO’s, toxic preservatives and other nasties that are byproducts of the food processing industry–and the flavor is almost always much better.

This recipe is no exception. I was itching to get started on several that called for Sweet Thai Chili Sauce, but found myself in a little dilemma. After reading the labels of several store-bought brands, I decided there was no way I was going to use them. Have you read the ingredient label of most brands of Thai Chili Sauce? EEEK! Refined sugar, GMO’s and toxic preservative were all I could read. 😯

It was time to roll up my sleeves and figure out how to make my own. I was pleasantly surprised at how simple and quick the process was, and super thrilled with the taste and texture–so much better than store-bought. I was hooked.


Here’s what you need to know about making your own Thai Chili Sauce.


1. Wear gloves when slicing your peppers!! The oils from the peppers will absorb into your skin, and no doubt you’ll rub your eyes at some point. This is no fun.

2. Many recipes call for different types of peppers. I prefer Organic Red Jalepenos, because they have just the right amount of heat for my taste buds. If you want inferno-kind-of-heat I recommend Red Serranos or Thai Peppers. For milder heat, Red Fresnos are an excellent option.




3. For even more added heat, keep the seeds and the green tops as shown in the images. Slice the peppers in halves, then quarters and toss them into your blender with the rest of the ingredients.



Ingredients in the blender ready to go. This is as complicated as it gets.


4. How successfully you’re able to blend the peppers depends on the type of blender you have. I use my handy-dandy Vitamix that can blend just about anything–I’m sure it could blend concrete if I gave it a shot. The more moxie your blender has, the more you’ll be able to pulverize the peppers into a liquid, which is what you want.

So if you’ve been on the fence about purchasing a Vitamix, I’m here to tell you to do it!! The investment is absolutely worth it, and you’ll gain more freedom by making your own sauces, creams, , green smoothies, etc. Your world will literally expand.

5. A food processor can do the trick if you’re not able to purchase a Vitamix at this time. You’ll need to finely chop the garlic and peppers and simmer them until they’re softened, then blend in the processor. The consistency may be more thick and chunky vs. smooth and saucy, but the flavor will still be delicious!




6. Consistency is everything. Thai Chili Sauce should be smooth and gel-like, with bits of chunky pepper and garlic. This requires a little heat and a good thickener, such as organic arrowroot powder. I’ve stopped using organic cornstarch, because I’ve been told by a few sources that it still contains GMOs. I don’t have solid proof of this right now, but I’m fine with taking it off the shelf.

7. Making your own Thai Chili Sauce is quick and easy! Once you blend your ingredients, transfer to a small pot, cook for a few minutes then add your thickener. Let cool and voila, you have Sweet Thai Chili Sauce! That quick!



Homemade Thai Chili Sauce
Prep time
Cook time
Total time
Serves: 1 cup
  • 3 garlic cloves
  • 2 Organic Red Jalapenos, Fresno, Serrano or Thai Peppers (see note)
  • ¼ cup Organic Apple Cider Vinegar or Organic Brown Rice Vinegar
  • ½ cup Organic Coconut Sugar
  • ¾ cup water
  • ½ tsp. Himalayan Sea Salt
  • 1 tbsp. Organic Arrowroot
  • 2 tbsp. water
  1. Blend all ingredients except for the last 3 in your Vitamix. You may want to pulse until you see tiny chunks of garlic and pepper. You don’t want to completely puree the mixture.
  2. Add the mixture to a saucepan and bring to a boil. Lower heat to medium/low and simmer for 3-4 minutes, until sauce thickens.
  3. In a small bowl, whisk the arrowroot and 2 tbsp. water until smooth.
  4. Add the slurry to the saucepan and whisk vigorously until well combined, usually 1 minute. You should see the garlic bits & pepper bits suspended in the mixture.
  5. Take off heat and let cool. Once it’s cooled down, add the salt and stir well.
  6. Store in a glass jar in the fridge.
  7. Sauce lasts for a few weeks.
For less heat, deseed the peppers and remove the green tops before blending. I like spice, so I keep all the seeds and leave the green tops (remove the stem, however).


Do you enjoy making your own homemade sauces? Any unique recipes to share? If so, please share in the comments section below. And as always, if you enjoyed this post and would like more recipes like this, please join me at Facebook, Twitter, Instagram and Pinterest.




468 ad

No Comments


  1. Hippie Mexican Meets Spicy Buddha Bowl | Yogitrition - […] Since I had a ton of dried Chipotle Chile Peppers sitting around and just made a fresh batch of Sweet Thai…

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: