Sweet Hot Thai Chili Sauce

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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1 c sugar
1/2 c white vinegar
1/2 c water
2 T chopped garlic
1 t salt
3/4 c pureed red chilies


Combine sugar, vinegar, water, garlic and salt in a sauce pan and place over medium heat. Bring to a boil and then let it simmer on low for about 10 mins. You should be left with a thin syrup that will thicken as it cools.

To make your own pureed chiles- take about 4 c of dried red chiles. Remove any stems and then place in a heatproof bowl and cover with some hot to boiling water. Let them sit for about 4 mins to get them softened.

Place the chiles in a food processor and give them a whirl. Take care to stand back and not breathe in the chili oils that get released. If the mix is a bit too dry you can add in some of the soaking water to get a paste going. Don’t worry about adding too much, it’s all good in the end.

After the syrup is prepared you can put the chiles right in and give it a good stir.

Store in the fridge and consume within a month or so.

From astackofdishes.blogspot.com