Elevate your meals with a burst of Thai flavors! Our Sweet and Spicy Thai Relish, infused with red chilies and lime, promises to add an exotic spark to your dishes.
Did you know that I’m totally a sauce person? I’m all about dipping, dunking, and pouring. Dipping pizza in blue cheese dressing is a favorite, as is pouring salsa verde over tacos. Barbecue sauce on baked potatoes? Absolutely. I might have a sauce problem!
Maybe I’ve burned my taste buds too many times, but I’m the type of person who prefers to have as many different flavors as possible in a dish. Sauces help me make this happen. This relish is so flavorful! It’s so simple to make and provides a solid amount to pour all over everything and/or freeze for later use.
Table of Contents
Reasons to Love This Thai Relish
- Perfectly harmonizes sweet, spicy, tangy, and umami notes.
- This relish has a versatile use. It enhances a variety of dishes and pairs wonderfully with spring rolls (egg rolls), wontons, French fries, shrimp, crab rangoon, and various chicken dishes like grilled chicken, fried chicken, chicken wings, chicken nuggets, like grilled chicken or grilled steak like this Crying Tiger Steak recipe!
- The red chilies provide a satisfying heat that spice lovers adore, adding excitement to each bite.
Recipe Ingredients
- Red Chilies: They add a fiery kick and vibrant heat. It also has a bold flavor and slight smokiness.
- Lime Juice: Provides a tangy, refreshing zest, balancing the heat of the chilies.
- Fish Sauce: Offers a unique umami depth and salty richness.
See the recipe card for full information on ingredients and quantities.
Variations
- Chile de Arbol Variations: If you can’t find dried chile de arbols, you can consider trying new flavors. Use Thai chilies for intense heat, red pepper flakes or chili flakes for adjustable spiciness, cayenne pepper for a direct kick, or sambal oelek for a garlicky, spicy twist.
- Tropical Twist: Incorporate diced pineapple or mango to add a sweet and tangy dimension to your relish.
How to Make Sweet and Spicy Thai Relish
Step #1: Heat a large cast-iron skillet over medium heat. Once hot, dry-fry (meaning, don’t add any fat or oil to the pan) the whole chilies for one minute, then set them aside in a small bowl. They should be fragrant and slightly darker in color, but not burnt. In the same pan, dry-fry the chopped onion, bell pepper, and garlic for 2 minutes until brown but not burnt, then set them aside on a large plate.
Step #2: Toss in the tomatoes and dry-fry for 1-2 minutes until charred on the outside, stirring frequently. Set them on the plate with the onions, pepper, and garlic. Turn the stove off. Use your hands to break apart the chilies into smaller pieces. Don’t try to use a knife, because they will fly all over the kitchen. Place the chilies in the bowl of a blender or large food processor, then wash your hands thoroughly with soap and warm water to remove any oils left from the chilies.
Step #3: Add the third cup of fish sauce, a quarter cup of lime juice, and sugar to the blender, along with the reserved onion, bell pepper, garlic, and tomatoes. Pulse on “chop” mode or equivalent until the mixture forms a chunky sauce. Serve either warm or chilled.
Expert Tips
- Thicken with a Slurry for Sauces and Stir-Fries: If you’re using the relish in a sauce or stir-fry and want to thicken it, consider making a slurry. Mix a small tablespoon cornstarch or arrowroot powder with water, then stir it into the dish. This will help thicken the sauce, giving your dish a more cohesive and rich texture.
- Toast Your Spices for Extra Depth: While dry-frying the chilies, consider toasting additional spices like coriander seeds or cumin seeds. Toasting these spices in the dry skillet for about a minute until fragrant can add an extra layer of complexity to your relish. Once toasted, grind them finely and add them to the blender along with the other ingredients.
Frequently Asked Questions
Yes, apple cider vinegar can replace lime juice, adding a fruity tanginess that complements the relish’s flavors. It’s a good alternative if lime juice is unavailable.
Sweet and Spicy Thai Relish is versatile and you can use it in various dishes. It’s great in stir-fries, adding a vibrant flavor boost. As a dipping sauce, it pairs well with finger foods like spring rolls or dumplings. You can also mix it into salad dressings for a spicy kick or use it as a topping on crackers for a quick, flavorful snack.
Storage Info
Store the Sweet and Spicy Thai Relish in an airtight container in the refrigerator, where it will stay good for up to a week. You can also freeze it in the freezer for a longer shelf life, up to 3 months.
To reheat, simply thaw in the refrigerator if frozen, then gently warm it in stovetop a saucepan over low heat until it reaches your desired temperature. Avoid overheating to preserve the flavors. This relish is also delightful when served cold, straight from the refrigerator.
More Sauce Recipes That You’ll Love
Sweet and Spicy Thai Relish Recipe
Ingredients
- 5 small dried chile de arbols - or other red chilies (check the produce section or Hispanic foods aisle)
- 1/2 c. very coarsely chopped onion
- 1 red bell pepper - coarsely chopped
- 3 large cloves garlic - coarsely chopped
- 12 cherry or grape tomatoes - halved
- 1/3 c. fish sauce
- 1/4 c. lime juice
- 3 tablespoons sugar
Instructions
- Heat a large cast-iron skillet over medium heat. Once hot, dry-fry (meaning, don't add any fat or oil to the pan) the whole chilies for one minute, then set them aside in a small bowl. They should be fragrant and slightly darker in color, but not burnt. In the same pan, dry-fry the chopped onion, bell pepper, and garlic for 2 minutes until brown but not burnt, then set them aside on a large plate.
- Toss in the tomatoes and dry-fry for 1-2 minutes until charred on the outside, stirring frequently. Set them on the plate with the onions, pepper, and garlic. Turn the stove off. Use your hands to break apart the chilies into smaller pieces. Don't try to use a knife, because they will fly all over the kitchen. Place the chilies in the bowl of a blender or large food processor, then wash your hands thoroughly with soap and warm water to remove any oils left from the chilies.
- Add the third cup of fish sauce, a quarter cup of lime juice, and sugar to the blender, along with the reserved onion, bell pepper, garlic, and tomatoes. Pulse on "chop" mode or equivalent until the mixture forms a chunky sauce. Serve either warm or chilled.
NOTES
Nutrition
Pulled this out for tacos and it turned everyday into extra. Sweet chili with just the right zing from the fish sauce and lime.
I like the sound of this dish.
2 questions,
1 could the bell pepper be swapped out with Anaheim?
2 can this relish be pressure canned?
thanks
Hi Ray, the answers are Yes and Yes. Please note that the Anaheim pepper will change the flavor profile, but would still be good. Let us know how you like it.
Hi, i love the sound of this SPICY THAI RELISH,can you tell me how long can i keep this for. Thanks for the blog……
I am heading out to get the peppers in a moment…Heck I even already have the fish sauce in the fridge!
Will this hold well in the fridge?
I want to make it up as a gift for my brothers.
Maybe I could freeze it?
Awesome!
It keeps in the fridge for about a week, but any longer than that and I’d definitely freeze it. Honestly, I think it tastes better after a few days in the fridge because the flavors have a chance to mingle. I just thawed a jar that I’d had in the freezer for a few months and it tasted like I had just made it!
Sounds wonderful on just about anything, well maybe not the ice cream.LOL!