Sweet chili sauce is a versatile condiment that adds a flavorful kick to any dish. Whether you’re dipping, glazing, or drizzling, this homemade version provides the perfect balance of sweetness and heat. With simple ingredients and minimal effort, you can create a sauce that’s far superior to store-bought versions. Let’s make a batch of this sweet and spicy delight!
Ingredients
- 1 large red bell pepper (or any mild/sweet red pepper, seeds removed, chopped coarsely)
- 1-2 bird’s eye chilies, chopped coarsely (adjust to taste) or use chili flakes
- 1 small yellow onion, chopped coarsely
- 6 cloves garlic, chopped coarsely
- 2 cups water
- ½ cup vinegar
- 1 tablespoon salt
- 1 cup sugar
- 2 tablespoons potato starch or corn starch
- 2 tablespoons water (for slurry)
Instructions
- Blend the Base: In a blender or food processor, combine the red bell pepper, bird’s eye chilies, onion, and garlic. Pulse until the mixture is finely blended but not completely smooth for a slightly chunky texture.
- Cook the Sauce: Pour the blended mixture into a saucepan and add the water, vinegar, salt, and sugar.Cook for 10-15 minutes, stirring occasionally, until the peppers and onions soften and the flavors meld together.
- Thicken the Sauce: In a small bowl, mix the potato starch or corn starch with 2 tablespoons of water to create a slurry.Slowly add the slurry to the simmering sauce, stirring constantly to prevent lumps.Continue to cook for another 2-3 minutes, or until the sauce thickens to your desired consistency.
- Cool and Store: Remove the sauce from the heat and let it cool slightly.Pour the mixture into a clean, airtight jar or container. Keep it refrigerated, where it will stay fresh for up to 2 weeks.
Conclusion
This Homemade Sweet Chili Sauce is a perfect blend of sweet and spicy flavors, making it an excellent companion for spring rolls, grilled meats, seafood, or even fries. Customize the heat level to suit your taste and enjoy a fresh, preservative-free version of this classic condiment.
Homemade Sweet Chili Sauce: A Perfect Blend of Sweet and Spicy
A sweet and spicy homemade chili sauce made withfresh peppers, garlic, and a simple cornstarch thickener. Perfect for dipping,glazing, or drizzling.
Ingredients
- 1 large red bell pepper or any mild/sweet red pepper, seeds removed, chopped coarsely
- 1-2 bird’s eye chilies chopped coarsely (adjust to taste) or use chili flakes
- 1 small yellow onion chopped coarsely
- 6 cloves garlic chopped coarsely
- 2 cups water
- ½ cup vinegar
- 1 tablespoon salt
- 1 cup sugar
- 2 tablespoons potato starch or corn starch
- 2 tablespoons water for slurry
Instructions
- Blend the Base: In a blender or food processor, combine the red bell pepper, bird’s eye chilies, onion, and garlic. Pulse until the mixture is finely blended but not completely smooth for a slightly chunky texture.
- Cook the Sauce: Pour the blended mixture into a saucepan and add the water, vinegar, salt, and sugar. Cook for 10-15 minutes, stirring occasionally, until the peppers and onions soften and the flavors meld together.
- Thicken the Sauce: In a small bowl, mix the potato starch or corn starch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the simmering sauce, stirring constantly to prevent lumps. Continue to cook for another 2-3 minutes, or until the sauce thickens to your desired consistency.
- Cool and Store: Remove the sauce from the heat and let it cool slightly. Pour the mixture into a clean, airtight jar or container. Keep it refrigerated, where it will stay fresh for up to 2 weeks.