Sweet Chilli Sauce

Sweet Chilli Sauce
Sweet chili sauce is one of my all time favourite condiments and I make my own all the time! It's sweet, it's spicy and it's amazing on pretty much anything! (Or by the spoonful!) The primary ingredients are of course the chilies and sugar with garlic, vinegar and salt for seasoning and cornstarch to thicken. After chopping the chilies and garlic you simply simmer everything on the stove for a few minutes and the sauce is done! This sweet chili sauce is so quick and easy to make that you'll be making it all the time! Check out some of the recipes that I use this sauce in below.

The other day I was making a fresh batch of Thai sweet chili sauce and when I pulled up the recipe on my site I noticed that I had posted it quite a while ago, in 2010, and I thought it was a great opportunity to update the photos!

Sweet Chilli Sauce

Sweet Chilli Sauce

Sweet Chilli Sauce

Sweet Chilli Sauce
The original photo from2010:

Sweet Chilli Sauce

Sweet Chilli Sauce
Sweet Chilli Sauce

Sweet Chilli Sauce

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 32(~2 cups or 32 1 tablespoon servings)

A super quick and easy homemade Thai style sweet chili sauce!

  • red chilies to taste*
  • 4 cloves garlic
  • 3/4 cup water
  • 1/4 cup rice wine or cider vinegar
  • 1/2 cup sugar
  • 1/2 tablespoon salt
  • 1 tablespoon cornstarch mixed into 2 tablespoons of cool water
  1. Pulse the chilies and garlic in a food processor.
  2. Bring the water, vinegar, sugar, salt, chilies, and garic to a boil, reduce the heat and simmer for 5 minutes before mixing in the mixture of the cornstarch and water and simmering until it has thickened, about 2 minutes.
  3. Let cool and enjoy or store in a sealed container in the fridge.

Note: Use your favourite of the red chilies that you have available such as birds eye chilies, cayenne, chilies de arbol, red jalapenos, finger hot peppers, etc. The amount of chilies that you use will depend on hot hot the peppers are and how hot you want it! I like to use 4 birds eye or 6 cayenne or a combination of them.
Option: If you do not have access to fresh red chilies you can use a couple of tablespoons of cjili sauce like sambal oelek.
Option: Replace some or all of the vinegar with lime juice.
Option: I like to use palm sugar rather than plain sugar.
Option: Add a splash of fish sauce instead of the salt.
Option: Use proper canning procedures for longer storage.
Nutrition Facts: Calories 16, Fat 0 (Saturated 0, Trans 0), Cholesterol 0, Sodium 29mg, Carbs 3g (Fiber 0, Sugars 3g), Protein 0
Nutrition by: Nutritional facts powered by Edamam


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!


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 said...

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

Have a nice time!

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.

Herrad said...

Hi Kevin,
Try this it is very good.

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
ginger (chopped)
lime juice
and some of the garam masala mix
grind black pepper
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
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"?


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.

missfoodfairy.com said...

I love sweet chilli sauce too! But always end up buying it. I can't wait to give this a go. Thanks

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