This chili sauce is easy to make and you can customize it with your favorite spices. The recipe also includes instructions for making a fresh hot pepper salsa that’s perfect for topping tacos, nachos, or any Mexican-inspired dish.
Jamie Oliver has a recipe for sweet chilli sauce that is really easy to make. The sweet chili sauce can be used as a dipping sauce or in stir-fries and curries.
Some meals almost beg to be dunked. A chicken nugget in America isn’t complete without a side of ketchup or some sweet honey mustard.
Fried or grilled chicken in Thailand is only complete if it is dipped in sweet chili sauce, or if it is grilled (chicken dipping sauce). This sweet and spicy sauce works well with a variety of different finger foods, including dumplings, spring rolls, and more!
We’ll show you how to make sweet chili sauce using homegrown Thai peppers in this post. The procedure is very fast and simple, using very little equipment and materials. Let’s get cooking!
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Uses for Chili Sauce with a Sweet Taste
Dip sauces are one of my favorite things to eat. I usually finish a meal with something delicious, whether it’s a dash of spicy sauce or a side of rich barbecue sauce.
A little goes a long way with a well-made sweet chile sauce. It’s all about the taste concentration in this sauce, which means a little dip will totally transform your meal.
Here are a few examples of how sweet chili sauce may be used:
- Chicken that has been fried
- Shrimp on the grill
- Rolls de printemps
- Rice that has been fried
The list could go on and on, but you get the picture. Sweet chili sauce contains all of the essential flavors: sweet, salty, spicy, and acidic. This thing is a taste explosion!
Ingredients for Sweet Chili Sauce
I prefer to make this dish as basic as possible. Its purpose is to enhance the taste of other foods, not to completely overwhelm them. So we just need 7 ingredients to make our sweet chili sauce. If you want to make something unique to your preferences, you could definitely build on this (maybe some ginger or soy sauce).
- Thai chilies If you can’t locate genuine Thai chillies, we suggest growing your own! Any red chili, such as cayenne, red jalapeño, serrano, santaka, or other hot peppers, may be substituted. Thai chillies are unquestionably the most flavorful!
- Garlic. This dish necessitates the use of fresh garlic. It lends a depth and complexity to the dish that is both familiar and delicious.
- vinegar made from rice (unseasoned). This is a must-have item! If you make this sauce using apple cider vinegar, the taste will be totally different. If you have to make a compromise in this recipe, don’t make it here.
- Water. Water balances out the taste and prevents an overabundance of sweetness or saltiness. Some of the water will boil away, leaving you with a wonderful runny-yet-sticky texture.
- Sugar that is white. You might use anything other than refined sugar, but simple white sugar produces a clean sweetness. Alternatives have included agave nectar, honey, and even fresh fruits.
- a pinch of salt Salt brings out the tastes, so if you’re using seasoned rice vinegar, go easy on the salt.
- Water + corn starch To thicken the sauce, add it towards the conclusion of the cooking process.
Tip: To thicken this sauce, boil off the water and turn it into a syrup. However, this makes the sauce much too sugary in our experience, so corn starch is a preferable choice.
What Is Sweet Chili Sauce and How Do I Make It?
All that remains is to prepare and rapidly boil the sweet chili sauce after all of the essential components have been gathered.
- a serving spoon (for deseeding)
- Sauce pan (medium)
- 5-7 Thai peppers, coarsely chopped (2 tbsp)
- 1-2 garlic cloves, coarsely chopped (1 tbsp)
- a quarter cup of rice vinegar
- 1 cup of water
- 1/2 cup sugar (white)
- a quarter teaspoon of salt
- 1 tablespoon of cold water + corn starch, 1/2 tbsp (for thickening)
How to create sweet chili sauce from scratch.
- Remove the seeds and clean the peppers.
Clean and dry your Thai peppers. Remove the seeds with a spoon after slicing lengthwise. Because the seeds are bitter, just the skin and meat of each pepper should be left.
- Garlic and peppers should be finely chopped.
Thai peppers and garlic cloves should be finely chopped. The smaller the particles, the better, since they will adhere to the dipping surface better.
- In a sauce pan, combine the vinegar, water, sugar, peppers, garlic, and salt.
In a medium sauce pan, combine all ingredients except the corn starch + cold water slurry. Bring the mixture to a boil, then lower to a low heat to keep it warm.
- Cook for 4-5 minutes on low heat.
Simmer, stirring periodically, for 4-5 minutes on medium-low heat.
- Combine the corn starch and cold water in a mixing bowl.
Combine the corn starch and cold water in a small mixing dish and well combine. Corn starch clumps when combined with hot water, which is why it must be mixed separately.
- Cook for another 3-4 minutes after adding the corn starch slurry.
Stir up the corn starch mixture and add it to the sauce pan. Cook for another 3-4 minutes, or until the bubbles are more concentrated and the mixture has thickened somewhat.
- Remove from the heat and set aside to cool.
Allow the pan to cool for at least 10 minutes after removing it from the heat.
- Fill a glass jar with the mixture and keep it.
Refrigerate the sweet chili sauce in a glass jar for up to two weeks.
While this sauce is fast and simple to prepare, it also has the potential to go awry. Here are some common errors to avoid while preparing sweet chili sauce:
- Make sure you don’t overcook it. If you cook your sauce at a high temperature, it may become excessively thick. Keep the sauce at a moderate simmer to avoid boiling off all of the water.
- Dry corn starch should not be added to spicy sauce. When dry corn starch is introduced to hot liquids, it clumps. Before putting it in the hot pan, it must first be blended with cold water.
- It’s best to keep the seeds out of it. A few seeds are OK, but the bulk should be avoided. The seeds and placenta have a bitter taste that detracts from the flavor, despite the fact that they carry the bulk of the pepper’s heat.
Recipe for Sweet Chili Sauce (Printable)
Sweet Chili Sauce
Chili sauce with a sweet and spicy kick for dipping
Time to Prepare: 5 minutes
Cooking Time: 10 minutes
Time allotted 15 minute timer
Keywords: hot, sweet chili sauce, dipping sauce
8 oz. servings
- 5-7 deseeded and coarsely cut Thai peppers
- 1-2 garlic cloves, finely chopped
- Water (1/2 cup)
- 1/4 cup unseasoned rice vinegar
- 1/2 cup sugar (white)
- 3/4 teaspoon salt
- 1/2 tbsp corn starch
- 1 tbsp cold water
Mix cold water and corn starch well in a small dish.
In a medium sauce pan, combine all of the sauce ingredients and bring to a boil.
Reduce heat to low and cook, stirring regularly, for 4-5 minutes.
Simmer for another 3-4 minutes, stirring periodically, after adding the corn starch slurry to the pan.
Remove the pan from the heat and let it aside to cool before pouring into the glass jar.
Refrigerate for 1-2 weeks after covering.
- Don’t overcook the sauce; as it cools, it will thicken even more.
- Before adding the corn starch and cold water to the heated pan, combine them first.
Potstickers with a sweet chili sauce
I hope you love this sweet chili sauce as much as I do! Let us know how yours comes out and if you come up with any creative uses for it. Cheers.
Crystalyn enjoys spicy cuisine and experimenting in the kitchen. She spends her free time watching cat videos on the internet when she isn’t thinking of new ways to utilize spicy sauce.
Homemade Sweet Chili Sauce with Fresh Hot Peppers is a recipe that is easy to make and has a great taste. The sauce can be made in just minutes and uses fresh hot peppers as the main ingredient. Reference: sweet chilli sauce recipe south africa.
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