Sweet & Spicy Thai Chili Sauce

This sweet and spicy sauce is fantastic for dipping spring rolls, a tofu glaze, or our Summer Veggie Rolls! We used to buy this in jars, until we discovered how easy it is to make at home. Just store it in the fridge for whenever you might need a sweet and spicy kick to any meal.



3/4 cup water

1/4 cup rice vinegar

1 tsp. ginger

3 garlic cloves, minced

1/2 cup agave nectar

1 Tbsp. soy sauce

1 tsp. red chili paste

2 tsp. red pepper flakes


1 Tbsp. corn starch, organic

2 Tbsp. water



Method of Prep:

Place all the ingredients ( 3/4 cup water, rice vinegar, ginger, garlic, agave nectar, soy sauce, red chili paste, red pepper flakes) in a blender or food processor. Blend until emulsified and all ingredients are fully incorporated.

Transfer the mixture to a sauce pot. Heat on Med/Hi heat until it begins to boil. Then reduce the heat to Med and simmer about 3 minutes, until the garlic is translucent.

Mix together the 2 Tbsp. water and 1 Tbsp. corn starch to create a slurry. Whisk this into the hot mixture, continue to simmer on Med heat for about 1 more minute.

Remove from the heat and allow to cool completely before storing in a glass jar or container. Store in the fridge.


This is an amazing sauce for dipping our Summer Veggie Rolls!

This recipe makes about 8 oz. of sauce.


Serve cool, Enjoy!

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Categories: Sauces and Condiments


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2 Comments on “Sweet & Spicy Thai Chili Sauce”

  1. July 30, 2014 at 3:45 pm #

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  1. Summer Veggie Roll | Being Vegan Eats - May 18, 2014

    […] with our Sweet Thai Chili Sauce or Bangkok Peanut […]

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