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Sweet Chilli Sauce

[heart_this] · Mar 1, 2018 · 68 Comments

Sweet Chilli Sauce

A quick and easy homemade Thai style sweet chili sauce!

Sweet chili sauce is one of my all time favourite foods 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!)
Have you ever wondered how to make sweet chilli sauce? It’s actually really easy to make your own!
The primary ingredients are of course the chilies and sugar along 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!
I like to use this sweet and spicy chili sauce in sandwiches, on steamed veggies, as a dipping sauce, in dressings, marinades, glazes and many other ways! Check out some of the recipes that I use this sauce in below!

Sweet Chilli Sauce
The vinegar makes adds an element of sour making this a sweet and sour thai chili sauce!

Sweet Chilli Sauce
Sweet Chilli Sauce
Sweet Chilli Sauce
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 quick and easy homemade Thai style sweet chili sauce!

ingredients
  • 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
directions
  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 chili 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
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
Thai Style Corn Fritters with Sweet Chilli Sauce
Bacon and Goat Cheese Stuffed Mini Peppers with Balsamic Sweet Chili Sauce
Bang Bang Shrimp
Skillet Sweet Chili Chicken
Thai Style Sweet Chili Ribs
Crispy Baked Coconut Chicken Bites
Pineapple Sweet Chili Salmon

Similar Recipes:
Pineapple Sweet Chili Sauce
Spicy Peanut Sauce
Black Bean Sauce
Vietnamese Dipping Sauce (Nuoc Cham)
Vietnamese Peanut and Hoisin Sauce
Thai Peanut Dressing
Sichuan Chili Oil
Homemade Tonkatsu Sauce
Kimchi Mayo

Condiment, Food, Gluten-free, Recipe, Thai, Vegetarian

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Reader Interactions

Comments

  1. Kalyn says

    August 14, 2010 at 7:40 pm

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

    Reply
  2. La Titti says

    August 14, 2010 at 9:05 pm

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

    Reply
  3. jose manuel says

    August 14, 2010 at 9:17 pm

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

    Reply
  4. Recipe for Delicious says

    August 14, 2010 at 10:04 pm

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

    Reply
  5. Ana Powell says

    August 14, 2010 at 10:09 pm

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

    Reply
  6. Claudia says

    August 14, 2010 at 10:49 pm

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

    Reply
  7. Cynthia says

    August 14, 2010 at 11:52 pm

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

    Reply
  8. Pam says

    August 15, 2010 at 12:56 am

    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!

    Reply
  9. vanillasugar says

    August 15, 2010 at 1:25 am

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

    Reply
  10. Ninette says

    August 15, 2010 at 1:43 am

    Looks awesome, Kevin!

    Reply
  11. kelsey {itsybitsyfoodies} says

    August 15, 2010 at 3:42 am

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

    Reply
  12. Kristen says

    August 15, 2010 at 4:59 am

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

    http://www.kristenskitchen.blog.ca

    Reply
  13. Debs says

    August 15, 2010 at 6:14 am

    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.

    Reply
  14. Jamie says

    August 15, 2010 at 7:32 am

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

    Reply
  15. Paula says

    August 15, 2010 at 8:19 am

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

    Have a nice time!
    Paula

    Reply
  16. Paula says

    August 15, 2010 at 8:19 am

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

    Have a nice time!
    Paula

    Reply
  17. Les rêves d'une boulangère (Brittany) says

    August 15, 2010 at 8:22 am

    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 😀

    Reply
  18. Joanne says

    August 15, 2010 at 11:46 am

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

    Reply
  19. Anonymous says

    August 15, 2010 at 12:45 pm

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

    Reply
  20. All Our Fingers in the Pie says

    August 15, 2010 at 2:03 pm

    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?

    Reply
  21. MaryBeth says

    August 15, 2010 at 6:00 pm

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

    Reply
  22. Jaci says

    August 16, 2010 at 3:41 am

    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.

    Reply
  23. The Duo Dishes says

    August 16, 2010 at 6:03 am

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

    Reply
  24. daphne says

    August 16, 2010 at 12:45 pm

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

    Reply
  25. Herrad says

    August 16, 2010 at 1:11 pm

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

    Reply
  26. Herrad says

    August 16, 2010 at 1:14 pm

    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

    .

    Reply
  27. Jan says

    August 16, 2010 at 2:52 pm

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

    Reply
  28. Becca says

    August 16, 2010 at 3:26 pm

    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

    Reply
  29. Sarah says

    August 16, 2010 at 9:05 pm

    No fridge should be without it!

    Reply
  30. Marjie says

    August 16, 2010 at 10:13 pm

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

    Reply
  31. Kevin says

    August 17, 2010 at 10:19 am

    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.

    Reply
  32. Pam says

    August 17, 2010 at 4:06 pm

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

    Reply
  33. eatme_delicious says

    August 17, 2010 at 4:10 pm

    Love that you made a homemade version of this sauce!

    Reply
  34. Minced says

    August 20, 2010 at 12:40 pm

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

    Reply
  35. Cyndy says

    August 29, 2010 at 2:05 am

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

    Reply
  36. Natalie says

    October 31, 2010 at 11:58 am

    add to list of things to try … check.

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

    Reply
  37. Kevin says

    November 3, 2010 at 11:09 am

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

    Reply
  38. Ninja Annie says

    April 27, 2012 at 1:38 pm

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

    Reply
  39. Kat says

    April 27, 2012 at 5:03 pm

    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

    Reply
  40. Kevin says

    April 28, 2012 at 9:55 am

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

    Reply
  41. Anonymous says

    May 12, 2012 at 3:14 pm

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

    Reply
  42. Kevin says

    May 17, 2012 at 10:15 am

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

    Reply
  43. Manuals says

    June 1, 2012 at 10:31 pm

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

    Reply
  44. Anonymous says

    June 9, 2012 at 8:44 pm

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

    Reply
  45. chat says

    November 10, 2012 at 3:17 pm

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

    Reply
  46. Billy says

    April 3, 2014 at 2:22 pm

    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?

    Reply
  47. kevin says

    April 11, 2014 at 4:36 am

    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.

    Reply
  48. Sam's Fire Hot Sauces says

    July 12, 2017 at 2:12 pm

    I love this type of sauce. It makes everything taste good! I'll definitely make some of that! I was looking for sweet chilli sauces and found your blog. Thanks

    Reply
  49. Anonymous says

    March 2, 2018 at 1:54 am

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

    Reply
  50. Elizabeth Higgins says

    March 27, 2018 at 2:48 pm

    I love sweet chilli sauce but I always buy them pre-packed from the supermarket. So when I browsed through your blog posts and saw this recipe, I did not hesitate one second and clicked it, checked out the recipe and decided to give this a try this week. I love the fact that you took time to provide nutritional facts and options on how to make this sweet chilli sauce. Thanks a bunch Kevin!

    Reply
  51. Elizabeth Higgins says

    March 27, 2018 at 2:49 pm

    I love sweet chilli sauce but I always buy them pre-packed from the supermarket. So when I browsed through your blog posts and saw this recipe, I did not hesitate one second and clicked it, checked out the recipe and decided to give this a try this week. I love the fact that you took time to provide nutritional facts and options on how to make this sweet chilli sauce. Thanks a bunch Kevin!

    Reply
  52. ron hall says

    February 25, 2019 at 11:40 pm

    hi.do you have to let chilli dried out first,i have a great grop this year,can i just put into the bleander thanks ron

    Reply
    • kevin says

      February 26, 2019 at 10:01 am

      Use the fresh chilies! Enjoy!

      Reply
  53. Nick says

    June 4, 2019 at 12:42 pm

    The is the best sweet chili sauce! Love it and it’s so easy to make!

    Reply
  54. Valerie says

    November 8, 2019 at 3:03 pm

    Nicely balanced! I used sambal oelek because it’s what I had on hand. Definitely will be making this from now on instead of buying it. Thank you for sharing!

    Reply
  55. JoyceK says

    January 12, 2020 at 11:37 pm

    Thank you so much Kevin! I am diabetic, so I am very appreciative of any home-made recipe, because I can tailor it to suit my diabetic diet, by subbing in a sugar substitute for the sugar! SO happy to have this recipe!! Love your site and all your recipes!!

    Reply
  56. Abby Levine says

    March 20, 2020 at 8:40 pm

    This recipe sounds delicious. How long does it last in the fridge?

    Reply
    • kevin says

      March 23, 2020 at 9:48 am

      It will last for a couple of weeks.

      Reply
  57. Anne Beth says

    April 30, 2020 at 4:36 pm

    How many red chiles are recommended?

    Reply
    • kevin says

      May 1, 2020 at 8:34 am

      I like 4 cayenne peppers or 2-3 chile de arbol or birds eye chilies. Enjoy!

      Reply
  58. Rayann Hickey says

    February 1, 2021 at 9:15 am

    Kevin, doesn’t that cornstarch break down once it’s been warmed back up, say, to room temp? When I use it to thicken gravy, I find it’s thin again once I try to reheat it as a leftover.

    Reply
    • kevin says

      February 1, 2021 at 10:41 am

      It remains a thicker sauce at room temperature. If you were to warm it up on the stove or in the microwave it get thinner, but then thicken again when it cools.

      Reply
      • Rayann Hickey says

        February 1, 2021 at 11:28 am

        Thanks, Kevin! Can’t believe you answered me that quickly. I’ll give it a try because I want to make your chili peanut butter chicken wings.

        Reply
  59. Julie says

    February 3, 2021 at 7:00 pm

    This sounds amazing! What would you recommend doing different for canning?j

    Reply
    • kevin says

      February 8, 2021 at 10:16 am

      I would make the recipe as is and then follow proper canning procedures. Enjoy!

      Reply
  60. mavee125 says

    November 8, 2021 at 1:31 am

    This Sweet Chilli Sauce is so good! I used Kikkoman Manjo Aji Mirin that I bought from Karman Foods. It’s delicious and perfect for spring rolls and dumplings.

    Reply
  61. Ruth says

    December 3, 2022 at 1:10 pm

    I have to watch the amount of sugar I can have…so has anyone tried this with a no calorie sugar , like Monk Fruit?? Or Stevia? Thanks!

    Reply

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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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