Sweet Chilli Sauce

Sweet Chilli Sauce

After I decided to serve some sweet chili sauce with my Thai style corn fritters I checked my fridge and found that I was running low on it. I was just about to add it to my grocery list when I though, I wonder if I could make this at home? A quick search of the web turned up this recipe for a sweet chilli sauce that I found on She Simmers. I certainly am glad that I took the time to look up the recipe and make it myself! Not only was it super easy to make but it was much better than any store bought variety that I have ever tried. The recipe is pretty simple with what you would expect to find in it including some chilies, garlic, sugar, vinegar and a bit of corn starch to thicken it up. I could not find either the red jalapeños or the red serrano chilies so I went with some long pointed hot red chilies that I could find and a few birds eye chilies to ensure that the heat level was up there. I also left the seed in for the extra heat and visual appearance. You should tailor the variety of chili and number based on your tolerance for heat, or your addiction to it. :)

Sweet Chilli Sauce

(makes 1+ cup)
Printable Recipe

Ingredients:
2 cayenne chilies
2 birds eye chilies
2 cloves garlic
3/4 cup water
1/4 cup rice wine or white vinegar
1/2 cup sugar
1/2 tablespoon salt
1 tablespoon cornstarch
2 tablespoons water

Directions:
1. Puree the chilies and garlic in a food processor.
2. Bring the water, vinegar, sugar, salt, chilies and garlic to a boil and simmer for the chilies and garlic begin to get tender, about 3 minutes.
3. Mix the cornstarch into the water, mix it into the sauce and heat until the sauce thickens, about a minute.
4. Let cool and enjoy.

Use in:
Thai Sweet Chili Dressing
Coconut Shrimp
Singapore Chili Prawns
Thai Lemon Shrimp
Thai Chicken Pizza with Sweet Chili Sauce
Salsa Naranja
Sweet Chili Chicken Grilled Cheese Sandwich
Sweet Chili Chicken Quesadilla
Firecracker Shrimp with Sweet Chili Sauce
Crispy Baked Peanut Sweet Chili Chicken Wings

Similar Recipes:
Spicy Peanut Sauce
Black Bean Sauce
Vietnamese Dipping Sauce (Nuoc Cham)
Vietnamese Peanut and Hoisin Sauce

47 comments:

Kalyn said...

I love this type of sauce. It makes everything taste good!

La Titti said...

I simply adore sweet chili sauce, especially with fish!
Thanks for the recipe!

jose manuel said...

Por aqui es dificil encontrar los chilies, que envidia. Esta salsita se ve deliciosa, me gustaría poder hacerla. Saludos

Recipe for Delicious said...

Oh that's exciting! I'll definitely make some of that! Thanks, Kevin!

Ana Powell said...

Your cooking is so versatile.
Great post.
Wishing you a great weekend ♥

Claudia said...

Just found a new use for my chilies that are taking over the garden!

Cynthia said...

sounds delish and unique - perfect
to make for Labor Day BBQ. Thanks!

Pam said...

Perfect timing!!! I just added sweet chilli sauce to the grocery list today. I use it in everything and go through bottles of it. I can't wait to try my own!

vanillasugar said...

this is a good recipe to have in the files. i don't think i have one, just always buy a bottle.

Ninette said...

Looks awesome, Kevin!

kelsey {itsybitsyfoodies} said...

This looks great. I can't wait to try it...and some of your other recipes!

Kristen said...

Yum! I'm so glad this is so easy to make...this is a kitchen staple!

http://www.kristenskitchen.blog.ca

Debs said...

Hi Kevin, I tried the same recipe via she simmers sometime ago. It was not successful for me, maybe I did something wrong & perhaps I should try it again as yours looks delicious.

Jamie said...

Kevin, this is brilliant! I love Sweet Chilli Sauce but who would have thought it could so easily be made at home? Wonderful!

Paula said...

I`m going to do this sauce soon!
Thanks for sharing recipe!

Have a nice time!
Paula

Paula said...

I`m going to do this sauce soon!
Thanks for sharing recipe!

Have a nice time!
Paula

Les rêves d'une boulangère (Brittany) said...

How timely your recipe is! I just bought two beautiful jars and wanted to fill them with something vibrant and yummy. I was searching for a sweet chilli sauce because I do love it on fritters/fish cakes etc, so this is just wonderful! Thanks for sharing :D

Joanne said...

For some reason I was convinced that I couldn't make this myself! Thanks for sharing!

millysminikitchen said...

I love, love, love spice in my chilli sauce. I'll give this a try soon! Thanks

All Our Fingers in the Pie said...

This looks great. I will have to make some. I prefer homemade sauces like this to the store bought. Do you have a recipe for an Asian black bean sauce?

MaryBeth said...

My husband loves this stuff. He will use it on eggs, taters, rice dishes and so many others.

Jaci said...

I am going to make this as every pepper I planted in my garden turned out hot this year and I have been wondering what to do with them.

The Duo Dishes said...

This sauce works wonders on ribs too. It's so...well-rounded!

daphne said...

ooo.. I never know it is so easy to make- probably better for us to less the preservatives and sugar!

Herrad said...

Hi Kevin,
Corn fritters and chilli sauce sounds delicious.
Love,
Herrad

Herrad said...

Hi Kevin,
Try this it is very good.
Love,
Herrad


Trinidad Chicken Curry:

Make your spice mixture garam masala, use some for the marinade keep half for cooking and always keep some for adding near enbd of cooking.

Garam masala;
make your garam masala, your dry spice mix

Grind up:
1 teaspoon paprika powder
1 teaspoon ground up black pepper
1 teaspoon tumeric powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cardomom seed
1 teaspoon fenugriek seeds
half a teaspoon black mustard seeds
a piece of cinnamon bark if possible
a touch of mace better than nutmeg
2 cloves

garlic 4 cloves
ginger root chopped
lime juice
2 small onions chopped
scotch bonnet chopped, remove seeds, put gloves on for this task.

Marinade chicken with
garlic
ginger (chopped)
lime juice
and some of the garam masala mix
thyme
grind black pepper
and
marinade overnight or for a few hours.

Heat oil when hot add sugar and cook until brown
turn heat off briefly to stop burnng black
turn heat back on and add chicken
and hot pepper
when well browned add a cup of water
cook for ten minutes
Remove chicken
Then add chopped potatoes and tomatoes
and cook well until potato cubes or slices are soft and tomatoes also
Then when sauce is thicker add chicken cook for a few mintes and add
1 teaspoon of garam masala
and
fresh chopped coriander
pinch of salt if needed
and serve with dhal, rice, fried plantain and roti

And enjoy






.

Jan said...

Oooh what a lovely recipe - I love chilli sauce. I will have to give this a go.

Becca said...

Thanks for sharing! We used to call this duck sauce in my house - I wonder if it's because of the "birds eye chili's"?

Becca

Sarah said...

No fridge should be without it!

Marjie said...

it's great when you can figure out how to make your own favorite sauces, isn't it? Great idea.

Kevin said...

All Our Fingers in the Pie: Home made sauces are the best! Black bean sauce is one of my favorites but I have not tried making it at home yet. I will have to look for a recipe.

Herrad: Thanks for the recipe! I like that it uses a homemade garam masala which is what I like to do. Good tip on reserving some for near the end of the cooking.

Pam said...

I love sweet chili sauce but have never thought to make my own... I can't wait to try this one out.

eatme_delicious said...

Love that you made a homemade version of this sauce!

Minced said...

Never thought to make it myself until now. Yum! Thanks for sharing.

Cyndy said...

This sauce is wonderful. So glad you found a good recipe. I too always buy a bottle. We like it with Coconut Shrimp.

Natalie said...

add to list of things to try ... check.

Kevin, not sure if I missed it, but how long will this sauce keep?

Kevin said...

Natalie: This sauce will keep for several months in the fridge.

Ninja Annie said...

What type, as in its specific name, of chili are you using when say to add a red chili?

Kat said...

Great site, just found it. I am going to try the sweet chili sauce recipe and if we like it, I plan on canning it. I'm rearching the safey aspects like; vinegar or lemon juice etc. Any suggestions anyone? Thanks, Kathy

Kevin said...

Ninja Annie: The red chilioe should have read cayenne chilies. I have updated the recipe.

Anonymous said...

This looks like a great recipe. Where can I find the two types of chilies in Toronto? Thanks. :)

Kevin said...

Anonymous: I usually get both chilies in the lower level of the Saint Lawrence Market.

Manuals said...

I so love this sauce, and I'm just preparing the stuff for it :) Figured out that I need some spring rolls :D

Anonymous said...

Hi Kevin. I'm the anonymous from May 12 who asked where to get the chilies. I will check St. Lawrence Market. Thanks!

chat said...

Very good and interesting site with very good look and perfect information I like it

Billy said...

Up here in NH they wouldn't know a birds eye pepper from a moose....any way to break this down so I can use powdered peppers from a spice jar?

Kevin Lynch said...

Billy: You could replace them with jalapeno peppers, red would be better but green would work. Powdered cayenne would give you the heat if not the same texture and should be good.

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