This homemade sweet chili sauce is bound to become a fridge staple. It’s versatile, quick and easy to make, free of additives, and tastes far better than anything store-bought.
As ever, nothing beats homemade—and sweet chili sauce is no exception.
Not only is it quick and easy to make, it’s also cheaper, free of additives and preservatives, lets you know exactly what’s in it, and tastes better than the bottled kind.
It’s a win-win! This homemade sweet chili sauce will quickly become your go-to when you’re craving something sweet-and-sour with a little heat!
What is sweet chili sauce?
Sweet chili sauce—also known by a few different names—has its roots in Thai cuisine.
It’s a sweet, salty, tangy, and spicy sauce made with red chilies, garlic, ginger, sugar, and vinegar.
You can find bottled sweet chili sauce in most stores (and not just Asian markets), but if you’re like me, once the bottle is open it tends to live in the fridge for a loooong time—forgotten until it’s time to toss it.
One big advantage of making it yourself—beyond fresher flavor and no unwanted ingredients—is that you can make exactly as much as you need.
This recipe yields about one jar, which is generally plenty for most uses; if you need more, simply double it. With a recipe this simple, there’s really no excuse to buy it anymore !
One key ingredient in sweet chili sauce is sambal oelek.
Most supermarkets sell sambal oelek, but if you can’t find it, use dried red pepper flakes. Better yet, use my recipe to make your own. Red pepper flakes are considerably hotter than sambal oelek, so cut back unless you really love the heat.
My homemade sweet chili sauce isn’t very red—what should I do?
If you use sambal oelek, it will tint the sauce a lovely red. Without it, the color will be paler. Want that bright red hue? Add a drop or two of red food coloring.
Can I use a sugar substitute to make sweet chili sauce?
Yes, you can use honey or agave syrup if you prefer. Since they’re liquids, you’ll need to add a bit of extra cornstarch to thicken the sauce. Honey, in particular, is sweeter than sugar, so use a little less and add a splash of water to balance the sweetness.
For a diabetes-friendly alternative, use a powdered or granulated sweetener of your choice, such as erythritol.
How do I store sweet chili sauce?
Store the sauce in the fridge for about a week, or freeze for two to three months. It will set when frozen; reheat gently (on the stovetop or in the microwave) and stir to restore its texture.
How to use sweet chili sauce
I love dipping Vietnamese spring rolls (nems) in it, as well as all kinds of fried bites like shrimp tempura or nems
Equipment
- 1 Wok
Ingredients
- 80 ml rice vinegar
- 80 ml water
- 68 g sugar
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon sambal oelek
- 1.5 teaspoons finely minced garlic
- 1 teaspoon finely minced ginger
- 1 teaspoon dark soy sauce
- 2 teaspoons cornstarch dissolved in 1 tablespoon water The sauce will thicken further as it cools.
- 1 drop of red food coloring optional
Instructions
- Combine all ingredients except the cornstarch mixture in a small saucepan and bring to a boil, stirring often.80 ml rice vinegar, 80 ml water, 68 g sugar, 1 tablespoon Shaoxing rice wine, 1 tablespoon sambal oelek, 1.5 teaspoons finely minced garlic, 1 teaspoon finely minced ginger, 1 teaspoon dark soy sauce, 1 drop of red food coloring
- Once the sugar dissolves, stir in the cornstarch mixture and cook, stirring constantly, until thickened, about 1 minute.2 teaspoons cornstarch dissolved in 1 tablespoon water
- Let the sauce cool completely, then pour into an airtight jar and refrigerate. Keeps for up to 1 week. Makes about 1 jar.
