Sweet Chili Sauce
Elevate your condiment game with this vibrant and irresistibly tangy Sweet Chili Sauce recipe, a perfect balance of sweet, spicy, and savory flavors. Made with fresh red chili peppers, garlic, and a hint of soy sauce, this homemade sauce beats store-bought versions with its bold, customizable kick. Whether you're adding it to crispy spring rolls, grilled chicken, or sautéed veggies, this versatile sauce delivers restaurant-quality flavor in just 25 minutes. Its thick, glossy texture is achieved with a simple cornstarch slurry, and you can easily adjust the heat level by tweaking the pepper seeds or adding dried chili flakes. The recipe is quick, easy to follow, and yields a delectable sauce that stays fresh in the fridge for up to two weeks. Discover how simple it is to bring your favorite Asian-inspired dipping sauce to life in your own kitchen!
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Recipe Information
Ingredients
- 2 large red chili peppers (preferably Thai or Fresno)
- 3 medium garlic cloves
- 0.5 cup white vinegar
- 0.75 cup granulated sugar
- 0.5 cup water
- 1 tablespoon soy sauce
- 1.5 tablespoons cornstarch
- 2 tablespoons cold water (for cornstarch slurry)
- 0.5 teaspoon optional dried chili flakes
Instructions
Roughly chop the red chili peppers and garlic cloves. For a milder sauce, remove the seeds from the peppers prior to chopping.
In a blender or food processor, combine the chopped chilies, garlic, white vinegar, and water. Blend until smooth.
Pour the blended mixture into a medium saucepan and place it over medium heat.
Add the granulated sugar and soy sauce to the saucepan. Stir well to dissolve the sugar completely.
Bring the mixture to a gentle boil, then lower the heat to simmer for about 5-7 minutes to allow the flavors to meld.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry.
Slowly pour the cornstarch slurry into the saucepan while stirring constantly to thicken the sauce.
If you'd like additional heat, stir in 0.5 teaspoon of dried chili flakes at this stage.
Continue simmering the sauce on low heat for another 3-5 minutes, or until it reaches your desired consistency.
Remove the sauce from heat and let it cool. The sauce will thicken further as it cools.
Transfer the sweet chili sauce to a clean, airtight jar or bottle and store it in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 174.7 g | 64% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 155.0 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 523 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
