Homemade Sweet Chili Sauce (Print Version)
# Ingredients:
→ Vegetables
01 -
1 large red bell pepper, seeds removed, coarsely chopped
02 -
1 to 2 bird's eye chilies, coarsely chopped, or substitute with red chili flakes
03 -
1 small yellow onion, coarsely chopped
04 -
6 cloves garlic, coarsely chopped
→ Liquids
05 -
2 cups water
06 -
1/2 cup distilled white vinegar
→ Seasonings
07 -
1 tablespoon salt
08 -
1 cup granulated sugar
→ Thickener
09 -
2 tablespoons potato starch or cornstarch
10 -
2 tablespoons water
# Instructions:
01 -
Remove stems from chilies. Coarsely chop the bell pepper, chilies, onion, and garlic.
02 -
Place chopped bell pepper, chilies, onion, garlic, and 2 cups water in a blender or food processor. Pulse several times until finely chopped but not pureed.
03 -
Pour the blended mixture into a saucepan. Add sugar, salt, and vinegar. Stir thoroughly, bring to a simmer over medium heat, and cook until the sugar and salt are completely dissolved.
04 -
Dissolve the potato starch or cornstarch in 2 tablespoons of water. Pour this slurry into the simmering sauce while stirring continuously. Cook on low heat until the sauce thickens slightly.
05 -
Remove the saucepan from heat. Allow the sauce to cool completely—it will continue to thicken as it cools. Transfer to a sterilized jar, seal, and refrigerate for up to 4 weeks.
06 -
Serve as a dip for fried, grilled, or roasted dishes, or use as a flavorful condiment.
# Notes:
01 -
To ensure a smooth texture, avoid over-blending the vegetables; small pieces enhance visual appeal and flavor distribution.
02 -
For milder heat, use fewer chilies or opt solely for red bell pepper.