Wild Thymes Thai Chili Roasted Garlic Dipping Sauce

This perfectly balanced and versatile dipping sauce is the ultimate treat for those who enjoy the combination of garlic, hot peppers and a sweet base. Enjoy it as a dipping sauce or cooking sauce for seafood, pork or chicken or use it as a base for a glaze for poultry, fish or pork. Use it as a sandwich spread or add it to your favorite sauce to add an extra kick! It is fabulous over Brie as a simple and delicious hors d’oeuvres. (13 oz.)

Review #001

Bold and Beautiful – a rich concoction of exactly what the label and description promise – AND MORE! With a dark burgundy luster, studded with chili peppers and tiny “chunkettes” of roasted garlic, the alluring aroma jumps out as you untwist the top. Your senses are prepared for something exciting.

Balanced and flawlessly mingled, the confetti chopped ingredients treat you to a robust but sweet ‘heat’. You don’t need to stir or mix; it’s already blended in the jar. Simply dive in and find something in the frig or pantry and keep it simple.

Roll up a thin slice of Swiss cheese with a dollop of the sauce and pour an icy cold glass of pinot grigio. Perhaps another rollup of ham, lovingly placed next to the cheese and you’re ready to entertain.

I always wonder how a sauce that promises versatility for dipping or cooking – chicken, pork, shrimp, beef, tofu, vegetables, noodles or rice – can actually fulfill so many dreams. My first tasting made me imagine a different potion for every one of Wild Thymes’ promises!

Review by Leigh Cort, Founder and CEO, Leigh Cort Publicity

Review #002

For those who regularly read my posts, it will come as no surprise that I use my grill…a lot. Steaks, tipsy cooker chicken, turkey bratwurst, foil packet fish are a few I’ve shared with you before. Tonight I grilled up some lamb chops, one of my favorite meats due to its light yet hearty flavor. Juicy like a steak yet possessing the lightness of lean chicken, flame broiled lamb brings the best of both of these worlds together. Usually I coat the chops with some steak seasoning before cooking but this time I paired them with Wild Thymes Thai Chili Roasted Garlic Dipping Sauce. It turns out that the simplicity of grilled meat is the perfect marriage with this dipping sauce consisting of sugar, apple cider vinegar, fresh garlic, red chili peppers, and sea salt. That’s it! No hard to pronounce artificial mystery ingredients.

I think what makes Wild Thymes Thai Chili Roasted Garlic Dipping Sauce sauce work so well is the yin-yang effect, the sweet sugar and mild apple cider vinegar coalescing with the lively chilis along with the lamb’s salty char and succulent juices. Best of all, no additional messy step of marinading or glazing is required to elevate grilled meats to a whole new flavor experience. And this works perfectly for a discerning yet at times lazy cook like me.

Review by Food and Travel Writer, Steve Mirsky

Review #003

Are you one of those people who enters a kitchen and asks, “Gee, this is a cute room, I wonder what goes on in here?” Or maybe you know someone who is. Whatever the case, not everyone wants to be, or is cut out to be, a gourmet chef. Thankfully, there are wonderful gourmet convenience products available like Wild Thymes’ Thai Chili Roasted Garlic Dipping Sauce.

This is one case where the name on the label doesn’t tell the whole story. Yes, the sauce is great as a dipping sauce on pot stickers, but the beauty of the sauce is its ability to turn a few ingredients into a complete dish. The sweet, spicy, garlic flavors make it versatile enough to be used as a marinade, and a basting sauce for grilled meats–it even gives pre-packaged sauces some oomph. It goes well with everything from fish, to seafood, meat, poultry, and game—try it on Vietnamese whole, crispy fish, you will love it.

Wild Thymes’ Thai Chili Roasted Garlic Dipping Sauce can help you make an easy, Thai-inspired supper. Just marinate some shrimp in the dipping sauce, sauté them in a pan, add some more dipping sauce to the pan along with a bit of curry powder and some coconut milk, and stir well. Let this sexy combination gently simmer for about five minutes, and “Voilà!” You have a creamy sauce infused with the nuttiness of coconut, the tang of apple cider, and a hint of chili pepper. The flavors are perfect with the delicate sweetness of the shrimp, and if you serve it over rice garnished with toasted peanuts, you’ll have a delicious meal that’s ready in minutes.

For a new take on chicken wings, stir some of the dipping sauce into a bowl, combine it with your favorite barbecue sauce, coat the wings well in the mix, and marinate overnight. The acidity from the vinegar in the dipping sauce will make the chicken absorb the marinade better and deepen the flavors. The trick to making the wings really kick butt is to cook them on the grill over a charcoal flame, basting them with sauce as they cook. As they grill, the sauce caramelizes and coats the wings, and they develop a smoky, earthy flavor with a touch of heat from the chilies. The combination of sweet and savory with the deep garlic flavors will have people coming back for more.

Review by Chef Summer Whitford

Review #004

The name of this condiment may make you immediately think of pairing it with Asian food, but this robust, flavor-packed sauce is extremely versatile both in its flavor profile and consistency.

A mild disclaimer to start off this review: Wild Thymes Thai Dipping Sauce is quite spicy, so if you are not a fan of fire, this may not be the sauce for you.  But it is the sauce for me.  After dipping my pinky into the jar for a preliminary taste, a flurry of ideas of how to cook with it ensued.

It is thick like any good molasses-based sauce which immediately made me want use it as a marinade for salty meat… so I gave it a whirl.   To the sauce, I added lemon juice to soften the sweetness.   I dry-rubbed flank steak with black pepper, brown sugar and some other common spices, coated the meat with WT Thai Dipping Sauce, and placed it on skewers with yellow and orange peppers, white onions and broccoli.  After ten minutes on the grill, the skewers were a perfect medium-rare with an outstanding char.  I served them over simple basmati rice.

There is a slightly crunchy texture from the garlic and chilies that lends a nice textural component—in this dish specifically, it was as though you were eating a garlic studded steak. The next day, I warmed the sauce for 25 seconds in the microwave and served it with Asian spring rolls and rice.

One of the great things I learned early about Asian cuisine is that to have a perfect balance of flavors, there needs to be a balance of hot (spice), sour, salty and sweet.  This sauce has all of these components—the sweet and tangy bursting with the first bite, the salty and hot, evident on the back of the palate.

Review by Stefanie Payne, Executive Editor at CityRoom Inc. and Oenologist.com