This top-notch mookata chili sauce recipe will elevate your Thai BBQ to new heights! It beats any store-bought version, and making your own dipping sauce means you decide what goes in it, making it a lot healthier. It’s whipped up in a matter of minutes, so slather it on your grilled meat and get ready for a flavor explosion.

Taste note

Are you ready for a flavor explosion? This sauce brings the heat, thanks to those little, fiery bird’s eye chili peppers. But don’t worry, you can adjust the level of spiciness to your liking by adding more or less of those fiery peppers. You can usually find them at Asian grocery stores or Asian markets.

But wait, there’s more! A sweet taste from the palm sugar to balance out the spiciness. Add more or less depending on your sweet taste.

And here’s the finisher – a combo of vinegar and ketchup adds a unique twist to the dip. Not a fan of vinegar? No problem! Just switch it up with 3 tablespoons of tamarind paste.

The best part? You can customize this recipe to your flavor buds! Play around with the ingredients and make this mookata chili sauce your own.

Ingredients

This mookata chili sauce recipe is simple and easy-to-make, no fish sauce or soy sauce.

• Chilies – I recommend getting red bird’s eye chilies. Tip: If you’re going to share this dip with children, leave the chilies out.
  
• Coriander root
  
• Garlic
  
• Chili sauce – I recommend a sauce like sriracha sauce.
  
• Ketchup – Tomato ketchup.
  
• Palm sugar
  
• Vinegar
  
• Water
  
• Roasted sesame seeds – Sesame seeds are easy to roast in a non-stick skillet or wok pan over low heat. Roast until they turn golden brown without oil.

Step-by-step instructions

Recipe notes

• Adjust the amount of chili peppers, or the other ingredients, to your personal taste preference.
• After handling bird’s eye chilies, wash your hands and prevent touching your eyes. Trust me, I learned it the hard way!
• Sub bird’s eye chilies with mild chilies if your spice level ain’t through the roof.

How to serve

Grill up some dinner and pair it with this unique, one of a kind sauce!

This easy sauce recipe goes with just about any protein of your choice. It’s goes wonders with steak, garlic shrimps (or any kind of seafood), garlic pepper chicken, grilled pork skewers, fish, the list endless.

I whipped up this sauce to go with my homemade Thai barbecue today, and it was out of this world, SO GOOD! Trust me, you’ll want to keep this recipe in your kitchen for the next time you fire up the grill. It’s a guaranteed hit – pinky swear.

How to store

You’ll want to make a big batch of this dipping sauce, the only issue you might have is not making enough!

It’s easy to store this sauce in an airtight container in your refrigerator for up to 1 week.

More chili sauces you’ll love

• Thai green chili sauce (Surprisingly refreshing, perfect with seafood.)
• Nam jim jaew (A traditional spicy Thai dip for grilled meat.)
• Prik nam pla (Thai table condiment with fish sauce and chilies.)

Thank you for reading my mookata chili sauce recipe! By giving it a star rating and adding a comment underneath, you would do me a HUGE favor. Don’t forget to join up for my newsletter if you want to be updated on the latest Thai food.

Print Recipe

Mookata Chili Sauce Recipe

Author: Praew Cooking Method: Cooking Cuisine: Asian cuisines Courses: Sauces Recipe Keys: Egg Free Low Carb Low Fat Nut Free Spicy

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Total Time 20 mins

Servings: 6 Calories: 95

Description

This mookata chili sauce truly is one of a kind. Pair it with my homemade Thai barbecue recipe or other grilled meat.

Ingredients

Servings

• 15 bird's eye chilies (Use less / a different kind of chili if you can't eat VERY spicy!!)
• 50 grams garlic
• 4 coriander root
• 200 grams chili sauce
• 75 milliliters water
• 90 grams tomato ketchup
• 70 grams palm sugar
• 25 grams vinegar
• 2 tablespoons roasted sesame seeds

Instructions

1. Mix chilies, garlic and coriander root using a mixer.

2. Cook the mixture in a non-stick skillet or non-stick wok pan for 1 minute.

3. Pour in water.

4. Add palm sugar, chili sauce, ketchup, and vinegar.

   Stir until palm sugar is fully dissolved.

5. Toss the roasted sesame seeds on top of the sauce in the pan.

6. Enjoy! 

   Save some to sprinkle on top of the sauce inside your sauce cup before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 95kcal

% Daily Value *

Total Fat 1.7g3%

Saturated Fat 0.3g2%

Total Carbohydrate 19.5g7%

Dietary Fiber 0.7g3%

Sugars 15g

Protein 1.5g3%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline.
• Adjust the amount of chili peppers, or the other ingredients, to your personal taste preference.
• After handling bird's eye chilies, wash your hands and prevent touching your eyes. Trust me, I learned it the hard way!
• Sub bird's eye chilies with mild chilies if your spice level isn't through the roof.

Keywords: mookata chili sauce recipe, Thai barbecue chili sauce, Thai chili sauce recipe

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