030e Sweet Sour Chili Dipping Sauce (Sambal Bangkok)



3 tbsp. Honey

2 tsp. Sugar

1 tbsp. White wein vinegar

1 pc Orange squeezed the juice

1 pc Lemon squeezed the juice

2 pcs Red chiis seeded, chopped

1 tsp. Cornstarch dissolved in 3-4 Tbsp. cool water

1 ps Tomato boil, seeded and chopped

1 clove Garlic chopped

Salt to taste


Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil. Reduce heat to medium and let boil for 10 minutes.

Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes)

Remove from heat and taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili.

Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods.