Thai Sweet Chili Sauce

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.

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4 large red chiles
3 bird eye chiles
2 cloves garlic
1/4 cup vinegar, I used apple cider
1/2 cup sugar
3/4 cup water
1 1/2 T fish sauce
1 T cornstarch mixed with 2 T water

Cut chiles up, de-seed if you prefer ( I did not). Put both kinds of chillies, garlic, water into a blender and blend until the chillies are medium fine or fine if you prefer.

Pour the mixture into a pot. Add vinegar and sugar and bring to a gentle boil until the sugar dissolves. Add the fish sauce and taste for salt. Add more if necessary.

Add the cornstarch-water mixture and stir the sauce until the sauce thickens about a minute. Bring it off the heat and let it cool before bottling.