Sweet Chili Sauce

This easy homemade Thai-style Sweet Chili Sauce has the perfect balance of sweet, spicy, and tangy. Versatile enough to be used as a dip, in marinades, and in stir-fries.

Total Time

25min

4.0

1 Rating

Author: Wok & Skillet

Servings:

Ingredients

•

1 cup

Chopped Red Chili Peppers

or 2 Tbsp Sambal Oelek

•

Red Bird's Eye Chili Pepper

(optional)

•

5 cloves

Garlic

•

3/4 cup

Water , divided

•

1/2 cup

Rice Vinegar

•

1 cup

Granulated Sugar

•

1/2 tsp

Salt

•

2 Tbsp

Corn Starch

Cooking Instructions

Add Red Chili Peppers (1 cup) , Red Bird's Eye Chili Pepper (1) , Garlic (5 cloves) , Water (1/2 cup) , and Rice Vinegar (1/2 cup) to a food processor. Blend to a pulp. Not too smooth, you’ll still want to see little bits of the chili.

Transfer the chili mix to a small pot. Add Sugar (1 cup) and Salt (1/2 tsp) and bring to a rolling boil, then let it simmer over low heat for about 5 minutes.

Use a heat-resistant silicone spatula to stir the mixture occasionally, and to scrape the bottom and sides of the pot to prevent it from burning.

In a small bowl, dissolve Corn Starch (2 Tbsp) in the remaining Water (4 Tbsp) .

Bring the sauce mixture up to a rolling boil again, add the cornstarch slurry to the pulp, and stir for 1 minute.

Allow the chili sauce to cool before transferring it into a jar.

Author's Notes

Yields about 1 1/2 cups of chili sauce.

Keep the chili sauce refrigerated, and can last about a year.

Nutrition Per Serving

CALORIES

915

FAT

0.7 g

PROTEIN

4.0 g

CARBS

231.6 g