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This homemade sweet chili sauce brings together the perfect balance of sweetness, tang, and gentle heat. It reinvents the classic dipping experience for everything from spring rolls to grilled chicken, and the best part is you know exactly what went into the jar. Once I tried this version, there was no going back to store-bought — it is so quick and full of real flavor.
The first time I made this with my daughter, we both stood by the stove and taste-tested straight from the pot. It tasted like childhood memories of summer cookouts, only brighter and fresher.
Ingredients
- Red bell pepper: Choose a ripe pepper for maximum sweetness and vibrant color removes harsh bitterness from under ripe ones
- Bird’s eye chili or chili flakes: Delivers the kick Select plump chilis for more heat or swap in flakes if you prefer less
- Yellow onion: Adds subtle depth and heartiness Look for an onion that feels heavy for its size
- Garlic: Brings the deep savory backbone Use fresh cloves for the best flavor
- Water: Needed to blend and simmer everything smoothly Use filtered water if possible
- Vinegar: Gives the signature tang Go for a clear vinegar like cane or distilled types for a sharper finish
- Salt: Balances and enhances all flavors Opt for fine sea salt for even seasoning
- Sugar: Sweetens and preserves Choose white granulated sugar for clarity of taste
- Potato starch or corn starch: The thickener that gives a glossy finish Fresh potato starch creates a slightly silkier sauce
Step-by-Step Instructions
- Prepare the Vegetables:
- Begin by removing the seeds and stem from your red bell pepper and bird’s eye chilis Take your time chopping the onion and garlic If using fresh chilis slice them finely for better blending
- Blend the Base:
- Combine the bell pepper chilis onion garlic and water in a blender or food processor Pulse them until very finely chopped but not fully pureed You want small flecks that add body rather than a paste
- Simmer and Season:
- Transfer the mixture to a saucepan Add the sugar salt and vinegar Stir gently Bring it up to a gentle simmer over medium heat and let it cook until the sugar and salt are completely dissolved This usually takes a couple of minutes Lower the heat once dissolved
- Thicken the Sauce:
- Mix the potato or corn starch with two tablespoons of water to form a slurry Pour this slowly into the simmering sauce stirring constantly Keep the mixture moving to avoid lumps Let it bubble gently just until the sauce thickens and gets glossy Turn off the heat promptly since it will thicken more as it cools
- Cool and Store:
- Allow the sauce to cool to room temperature Spoon into a clean jar Cover tightly and refrigerate for up to four weeks The flavors continue to develop as it sits
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One thing I always look forward to is stirring in the fresh garlic It is that moment when the whole kitchen fills with the scent of spicy sweetness and reminds me of making snacks for movie nights with my family
Storage Tips
Store your sweet chili sauce in a well-sealed glass jar in the refrigerator It holds its flavor and texture for up to four weeks If you prefer to make more freeze small portions in ice cube trays and thaw as needed
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Ingredient Substitutions
If fresh bird’s eye chilies are hard to find dried chili flakes will work in a pinch For a milder version use red bell pepper only and leave out the hot chilis If you do not have potato starch cornstarch thickens almost the same way though you may need a pinch more
Serving Suggestions
This sauce is at home next to crispy fried dumplings egg rolls grilled chicken or roasted veggies I also love to brush it over thick slices of tofu before broiling or drizzle it over scrambled eggs for a zippy breakfast
A Bit of History
Sweet chili sauce is a staple in Southeast Asian kitchens prized for its quick punch of fiery sweet flavor The homemade version lets you control the spice and sweetness and connects you with the roots of hand-crafted condiments from Thailand and beyond
Frequently Asked Questions
- → What makes this sauce sweet and spicy?
Sugar brings sweetness, while bird’s eye chilies give the sauce its signature heat. The blend creates a balanced, bold flavor.
- → Can I adjust the spiciness?
Absolutely. Use fewer chilies or swap for milder varieties if you prefer less heat, or add more for extra spice.
- → How do I store sweet chili sauce?
Let the sauce cool, pour into a clean jar, and keep refrigerated. It will last up to four weeks when properly stored.
- → Which dishes pair best with this sauce?
Try it with fried foods, spring rolls, grilled meats, seafood, or roasted vegetables for a burst of flavor.
- → Can I use corn starch instead of potato starch?
Yes, corn starch works just as well to thicken the sauce and give it a smooth consistency.
- → Is this sauce suitable for vegans?
Yes, all ingredients in the sauce are plant-based, making it suitable for vegan and vegetarian diets.