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Roasted Garlic Thai Sweet Chili Dipping Sauce

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Condiment, Dip
Cuisine Thai
Servings 1.5 cups of sauce (enough for multiple meals)

Equipment

  • Oven or toaster oven For roasting the garlic. You can also use an air fryer if that’s more convenient.
  • Small saucepan Essential for simmering and reducing the sauce.
  • Blender or food processor To blend the garlic and peppers into the base.
  • Knife and Cutting Board For prepping chili peppers and garlic.
  • Mesh strainer (optional) If you prefer a smooth sauce without bits.
  • Jar or airtight container For storing the sauce.

Ingredients
  

For the sauce

  • 10 cloves garlic peeled
  • 1 tablespoon olive oil for roasting the garlic
  • 1 cup water
  • ½ cup rice vinegar
  • ½ cup granulated sugar
  • 2 tablespoons fish sauce or soy sauce for vegetarian option
  • 1 tablespoon sambal oelek or substitute crushed red pepper flakes
  • 2 Thai chili peppers finely chopped (adjust to taste)
  • 1 tablespoon cornstarch
  • 2 tablespoons water for slurry
  • 1 tablespoon pineapple juice optional but recommended for a sweet chili pineapple sauce twist
  • Pinch of salt

Instructions
 

Roast the Garlic

  1. Preheat your oven to 375°F (190°C). Place the peeled garlic cloves on a small baking tray or sheet of foil. Drizzle with olive oil, wrap them up, and roast for 20 minutes until they’re golden and soft. Roasting brings out a mellow sweetness that takes this sweet chili sauce to the next level.

Prepare the Base

  1. While the garlic is roasting, combine water, rice vinegar, and sugar in a small saucepan over medium heat. Stir until the sugar fully dissolves.

Add Flavor Layers

  1. Add the fish sauce (or soy sauce), sambal oelek, chopped Thai chili peppers, pineapple juice (if using), and a pinch of salt. Bring this to a low simmer.

Blend the Garlic

  1. Once roasted, add the garlic to a blender or food processor along with a few tablespoons of the simmering liquid. Blend until smooth, then stir the garlic paste into the saucepan.

Thicken the Sauce

  1. In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour this into the sauce while stirring. Keep simmering and stirring for 3–5 minutes until the sauce thickens to your desired consistency.

Adjust and Finish

  1. Taste the sauce. Want it spicier? Add more chopped chilies or sambal. Sweeter? A touch more sugar. Let it cool and transfer to a clean jar or bottle.
  2. Store in the fridge for up to two weeks—if it lasts that long!