Thai Sweet Chili Jelly

As summer is ending, some of you might be looking for ways to use the red peppers from your garden.

You could use them to make Thai sweet chili sauce. Or homemade Thai Sriracha, perhaps? Other than those, there is this jelly version of Thai sweet chili sauce. The Thai sweet chili jelly recipe can be found on this week’s installment of My Thai, my cooking column on Serious Eats.

9 Responses to Thai Sweet Chili Jelly

  1. Pigflyin August 28, 2012 at 7:04 am #

    Along the same idea, I made pâté de fruits with my excess chillie. Warm and occasionally firy bite.

  2. Rick August 28, 2012 at 11:31 am #

    Should be spicy with Scotch bonnet peppers in your sauce as well.
    Going to try a batch in the next couple of weeks.

  3. Magda August 29, 2012 at 9:04 am #

    What a great idea, the chilli jelly. Hopping over to serious eats to look at the recipe.

    By the way, love the new design of your blog.

  4. Kathy Steger September 6, 2012 at 9:34 pm #

    This is one of my favorite condiments. Yummy

  5. IanG September 20, 2012 at 8:44 pm #

    Just in time for my pepper crop! Thank you so much. I had done a botched google search for something decent to do with them, but “red peppers recipe” uses far too common words to provide any decent results.

    I love my Mae Ploy Sweet Chilli Sauce, so with any luck home-made should be better.

    (BTW – glad no login is required on your site any more. I think google knows enough about us already without tracking our blog posts. The new look is really nice too).


    • Leela September 20, 2012 at 11:42 pm #

      Good to see you, Ian. (waving)

  6. RainyRoad December 9, 2012 at 7:15 am #

    Please help – the link to your Thai Sweet Chili Sauce doesn’t seem to work. I MUST have that recipe! Thanks.

  7. Bentobochs May 31, 2013 at 7:17 am #

    Love your site. Made a batch of this last weekend. Used less than a pound of Thai red peppers. Still center of the sun hot. But not sweet at all even with 6 cups of sugar. I still have some peppers left. Too many and too small to try to scrape out the seeds before cooking. I might try to strain before canning. Any other suggestions on sweetening up my Thai sweet chili jelly?