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SideChef
Recipes
Dairy-Free
Sweet Chili Sauce
Recipe

8 INGREDIENTS • 6 STEPS • 25MINS

Sweet Chili Sauce

4
1 rating
Editor's Choice
Editor's Choice
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.
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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.
25MINS
Total Time
$3.02
Cost Per Serving
Ingredients
Servings
1
US / Metric
Red Chili Pepper
1 cup
Chopped Red Chili Pepper
about 5 large Chilies
or 2 Tbsp Sambal Oelek
Red Bird's Eye Chili Pepper
1
Red Bird's Eye Chili Pepper
optional
Garlic
5 cloves
Garlic
Water
3/4 cup
Water, divided
Rice Vinegar
1/2 cup
Rice Vinegar
Granulated Sugar
1 cup
Granulated Sugar
Salt
1/2 tsp
Salt
Corn Starch
2 Tbsp
Corn Starch
Nutrition Per Serving
VIEW ALL
Calories
915
Fat
0.7 g
Protein
4.0 g
Carbs
231.6 g
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Sweet Chili Sauce
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

Author's Notes

Yields about 1 1/2 cups of chili sauce.

Keep the chili sauce refrigerated, and can last about a year.
Cooking InstructionsHide images
step 1
Add Red Chili Pepper (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.
step 1 Add Red Chili Pepper (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.
step 2
Transfer the chili mix to a small pot. Add Granulated 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.
step 2 Transfer the chili mix to a small pot. Add Granulated 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.
step 3
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.
step 3 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.
step 4
In a small bowl, dissolve Corn Starch (2 Tbsp) in the remaining Water (1/4 cup).
step 4 In a small bowl, dissolve Corn Starch (2 Tbsp) in the remaining Water (1/4 cup).
step 5
Bring the sauce mixture up to a rolling boil again, add the cornstarch slurry to the pulp, and stir for 1 minute.
step 5 Bring the sauce mixture up to a rolling boil again, add the cornstarch slurry to the pulp, and stir for 1 minute.
step 6
Allow the chili sauce to cool before transferring it into a jar.
step 6 Allow the chili sauce to cool before transferring it into a jar.
Tags
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Dairy-Free
Gluten-Free
Asian
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
Sauces & Dressings
Vegetables
Thai
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