Go Back
Print Recipe
4.5 from 2 votes

Sweet and Spicy Thai Dipping Sauce

Author: Jess Smith via Inquiring Chef


  • ¼ cup finely minced onion (about a quarter of a regular-sized onion)
  • cup finely chopped fresh red pepper
  • 1 and ¼ cup white vinegar
  • 1 and ¼ cup pineapple juice
  • ¼ cup water
  • ¾ cups white sugar
  • 2 teaspoons red pepper flakes (to taste)


  • Combine all of the ingredients, except the red pepper flakes) in a small saucepan over medium-high heat. Bring the mixture to a boil and then reduce to a simmer. Allow the sauce to simmer until reduced by half, 20 minutes. Pour the sauce into a bowl through a small sieve to remove the onion and pepper. If you want the sauce to have some spice, return the strained sauce to the pan over medium heat. Add red pepper flakes to taste and heat for 1 minute more.) Chill the sauce in the refrigerator until ready to use.


Although I mince/chop the onion and red pepper by hand (largely because I don’t own a dishwasher and the Cuisinart produces extra dishes), you can also pulse the onion and red pepper in a blender or food processer until they are nearly a paste. Simply combine the onion/red pepper paste with the other ingredients and cook them down - no need to strain the sauce at the end as the recipe calls for.
This sauce can be stored in the refrigerator for several weeks.