Name: Thai Sweet Chili Sauce
Cook time: 3 min
Yield: 8

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Portions:
8

Serving Size:
2 tablespoons

Diet Types:

CKD non-dialysis
Diabetes
Dialysis

Ingredients

3 garlic cloves
2 red jalapeno chili peppers
1/4 cup white distilled vinegar
1/2 cup sugar
14 tablespoons water
1/4 teaspoon salt
1 tablespoon cornstarch

Preparation

Peel garlic cloves and de-seed peppers.
In the blender, purée together all the ingredients, except cornstarch and 2 tablespoons of the water.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat.
Lower the heat to medium and simmer until the mixture thickens, and the garlic and pepper begin to soften, about 3 minutes.
Combine the cornstarch and 2 tablespoons water to make a slurry.
Whisk in the cornstarch mixture and continue to simmer one more minute.
Let cool completely before storing in a glass jar in the refrigerator.

Helpful hints

Most comparable bottled sauces contain 400 mg sodium for a 2 tablespoon serving.
Use Serrano or other chili pepper variety of choice. Skip de-seeding for more heat.
The cornstarch will help the sauce to thicken slightly, causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.

Nutrients per serving

Calories 54

Protein 0 g

Carbohydrates 14 g

Fat 0 g

Cholesterol 0 mg

Sodium 68 mg

Potassium 14 mg

Phosphorus 3 mg

Calcium 3 mg

Fiber 0.1 g

Renal and renal diabetic food choices

1/2 high calorie

Carbohydrate choices

Submitted by: DaVita renal dietitian Erin from Washington.

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