homemade-sweet-chili-sauce

Homemade Sweet-Chili Sauce Recipe

21 Replies

I like a little sweet heat, don’t you?

Forget the bottled stuff — you can make a batch of this for pennies, and without the additives.

Say yes to homemade condiments!

homemade-sweet-chili-sauce

(Click on the title below for a printable version of the recipe.)

: Homemade Sweet-Chili Sauce

: Serve it with potstickers/gyoza/eggrolls, roll it in some sushi, pour it over a piece of steamed fish, use it to top your chicken burger or dip your Cold Oil French Fries in it…after that, I leave it to you to discover the other million ways to use it!

  • Dried Red Chilis — 2
  • Garlic, peeled – 2-3 cloves
  • Sugar – 1/3 cup
  • White Vinegar – 1/4 cup
  • Salt – 1 tsp
  • Fish sauce – 1 tsp
  • Soya Sauce – 1/2 tsp
  • Cornstarch – 1 Tbsp
  1. Split the chilis and discard seeds (retain some or all of the seeds if you want a hotter sauce). Puree the chilis, garlic, vinegar, sugar and salt in a small food processor (I use an immersion blender in a glass measuring cup). Pour the mixture into a small saucepan along with 3/4 cup water, and the fish & soya sauces. Bring to a low boil and cook over medium-high heat for 5 minutes.
  2. Combine the cornstarch with 2 tablespoons cold water. Remove the chili sauce from the heat, stir in the cornstarch slurry and return to the heat. Cook, stirring constantly, until the sauce thickens a bit, about 2-3 minutes. Remove from heat and cool completely. Transfer to a clean jar with lid and refrigerate. Keeps 6 weeks, probably longer, but a batch has never lasted more than a week in our house.

Notes:

  • we like a bit of heat, so I keep the seeds from 1 chili, and discard the rest.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

 

chilis-and-seeds

21 thoughts on “Homemade Sweet-Chili Sauce Recipe”

  4. Katie

    I’ve been looking for a recipe for this! Thanks – and wholehearted agreement on making your own condiments – and salad dressings!

    Reply ↓
  6. Peggy

    Sweet chili sauce is one of my favorite things to include in dishes! Can’t believe I’ve never thought to make it on my own! Great recipe! =)

    Reply ↓
  7. SamSam

    Can you say what kind of chilis these were? My grocery store has about six different kinds of red chilis — skinny Asian ones, fiery Mexican ones…

    Reply ↓
    1. Theresa Post author

      SamSam — I was waiting for that question! And still I’m unsure how to answer…see the photo at the bottom of this post? Those are the chilis I used — does that help? The package doesn’t describe them as anything more specific than chilies…and I’m not a chili expert. That said, any dried chilis will do, it’s just a matter of adjusting the quantity. Start by leaving the seeds out. Once the sauce is finished and cooling, taste it for heat. Add some seeds for extra heat if you want — keeping in mind that the sauce will get hotter the longer you store it. Theresa

      Reply ↓
  8. Chef and Steward

    Can I tell you how awesome you are for posting this recipe? Making your own is a great way to ensure your knows that what goes in as what you want to be ingesting.. and you can do it just the way you like. We have been inspired and even bought some mild dried chillies to make this due to your influence :)

    Reply ↓
  9. C&C Cakery

    You cannot believe how excited I am about this one. You know how most people put ketchup on everything? In my household, we dunk everything in Thai Chili sauce. I love this recipe because you know that the stuff you get in the grocery store is probably full of colouring and unnatural stuff. This recipe is pure goodness. Thank you so much for sharing! I can’t wait to slather my veggies in it!

    Reply ↓

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