Chef John's take on Thai-style sweet chili sauce, known as Nam Jim, is a hybrid of the cooked and fresh versions of the condiment. The recipe, which yields eight servings, calls for Thai bird's eye chilies; if those are unavailable, any combination of fresh, preserved, or dried chilies can be substituted. The sauce is recommended for grilled chicken and pork.
The preparation begins by combining 1/2 cup cold water and 1/2 cup white distilled vinegar in a saucepan. To that, the cook whisks in 2 tablespoons fish sauce, 1/2 cup brown sugar, 1 tablespoon ketchup, 2 teaspoons sambal chili sauce, and 1.5 teaspoons cornstarch until the cornstarch dissolves. The mixture is brought to a simmer over medium-high heat, stirring occasionally, and thickens as it bubbles. The pan is then removed from the heat.
While the mixture is hot, 6 cloves of finely crushed garlic and 2 tablespoons of finely minced Thai chili peppers are whisked in, followed by 1 tablespoon fresh lime juice. The sauce is left to cool to room temperature before the cook checks the seasonings.
If not used immediately, the sauce should be transferred to a glass jar with a lid and refrigerated. Each serving contains 65 calories, 16 grams of carbohydrates, and 0 grams of protein, according to the provided nutrition facts.
Total time from start to finish is about 20 minutes, with 10 minutes of prep and 5 minutes of cooking.
Editorial Notes