Thai Chili Hot Sauce Recipe (Edit recipe)

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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.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

7

Serves: 20

Ingredients

16 oz Thai Chili
4 cloves Garlic, Roasted before blending
0.75 cup Water
4 Tbsp Brown Sugar
1 tsp Hoisin Sauce
1 cup Rice Vinegar
1 cup Sweet White Vinegar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step 1: Roast the peppers. Roast Thai chili peppers in an oven preheated to 450°F (232°C) until the skins become lightly charred. Roasting develops smoky and slightly sweet flavors.
Step 2: Roast the garlic. Roast garlic cloves until they become soft and caramelized inside. This removes the raw garlic 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.

Notes

Roast the Thai peppers before blending to develop deeper smoky flavor. Remove seeds and inner pepper tissue for a milder sauce. Use honey instead of brown sugar for a softer floral sweetness. Use Fresno or red jalapeño peppers for a milder fruitier variation. A food mill creates a smoother table-sauce texture by removing pepper skins and seeds. Store properly bottled sauce away from direct sunlight and refrigerate after opening.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	48
Fat:	0 g
Carbohydrates:	12 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	5 mg
Fiber:	0 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.