Easy Sweet Chili Sauce Recipe

I bottled my own homemade sweet chili sauce and now call it my sweet and spicy dip, because why buy one when you can make it yourself?

I always thought the store bought Sweet Chili Pepper Sauce had a magic it hid. Then I started making my own and wow, no going back.

This version hits a perfect sweet tang with a real spicy bite that wakes up fries, grilled wings, even plain roasted veggies. The secret is simple stuff like garlic smashed up for punch and rice vinegar for that bright zip, nothing weird.

It’s sticky but not cloying. You’ll want to spoon it straight into your mouth and also argue with guests over who gets the last drop.

Try it and see what you think.

Ingredients

• Sugar: Adds sweetness and body, mostly carbs, no fiber, use sparingly if you’re watching sugar.
• Rice vinegar: Gives bright sour tang, low calories, adds acid to balance sweet flavors, kinda sharp.
• Garlic: Aromatic, gives savory depth, small protein and fiber, some immune boosting compounds.
• Thai chiles: Fresh chilies bring heat and fruitiness, vitamin C, boosts metabolism and flavor.
• Fish sauce: Salty umami punch, tiny protein, no carbs, enhances savoriness without extra sugar.
• Cornstarch: Thickens the sauce, pure starch so adds carbs, use a slurry to avoid lumps.

Ingredient Quantities

• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup rice vinegar
• 2 cloves garlic, smashed or roughly chopped
• 2 fresh red Thai chiles, finely chopped or 1 tbsp red pepper flakes or 1 tbsp sambal oelek
• 2 tbsp fish sauce or 1 tsp salt
• 1 tbsp cornstarch
• 2 tbsp water for cornstarch slurry
• 1 tsp lime juice, optional

How to Make this

1. In a small saucepan combine 1 cup granulated sugar, 1/2 cup water, 1/2 cup rice vinegar, the smashed garlic, chopped Thai chiles (or red pepper flakes/sambal oelek) and 2 tbsp fish sauce or 1 tsp salt.

2. Heat over medium, stirring until the sugar dissolves and the mixture comes to a gentle simmer, about 3 to 5 minutes. Dont let it boil hard.

3. Meanwhile whisk 1 tbsp cornstarch with 2 tbsp cold water to make a smooth slurry.

4. Slowly pour the slurry into the simmering sauce while stirring constantly so it doesnt clump.

5. Continue to simmer 1 to 2 minutes more, stirring, until the sauce thickens and becomes glossy.

6. Remove from heat and stir in 1 tsp lime juice if using; taste and tweak with a pinch more salt or a splash of vinegar if it needs more tang. it’s supposed to be sweet, tangy and a little spicy.

7. If you want a smooth sauce fish out the garlic and chiles or strain the sauce through a fine mesh. If you like texture leave them in.

8. Let the sauce cool to room temperature, then transfer to a clean jar and refrigerate. It will thicken a bit more as it cools.

9. Store in the fridge for up to 2 weeks and use as a dip, glaze or drizzle over fried, grilled or roasted dishes.

Equipment Needed

1. Small saucepan (1 to 2 quart, for simmering the sauce)
2. Measuring cups and spoons, for sugar, water, vinegar and cornstarch
3. Whisk, to smooth out the slurry and stop lumps
4. Small bowl or cup, to mix the cornstarch slurry
5. Silicone spatula or wooden spoon, for stirring and scraping
6. Fine mesh strainer or slotted spoon, if you want a smooth sauce or to fish out garlic/chiles
7. Cutting board and chef knife, to smash chop the garlic and chillies
8. Clean jar or airtight container, for cooling and storing the sauce

FAQ

Easy Sweet Chili Sauce Recipe Substitutions and Variations

• Granulated sugar: honey (use about 3/4 cup honey for 1 cup sugar and reduce other liquid a little), brown sugar (1:1, adds caramel-y depth), light corn syrup (1:1 for extra glossy texture)
• Rice vinegar: apple cider vinegar (1:1, a bit fruitier), white wine vinegar (1:1 but taste and add a pinch more sugar if it seems sharp), mirin (1:1, cut back on sugar since it’s sweeter)
• Fish sauce or salt: soy sauce or tamari (start 1:1, then taste since flavor differs), anchovy paste diluted with a splash of water (about 1/2 tsp paste per tbsp fish sauce), miso paste thinned with water (1 tsp miso + 1 tbsp water for similar umami)
• Cornstarch: arrowroot or tapioca starch (use 1:1), potato starch (1:1), all purpose flour slurry (use about double the flour by volume and cook slightly longer to remove raw flour taste)

Pro Tips

1. Control the heat by removing seeds or using less of the fresh chiles, or add half while cooking and stir in the rest raw at the end for a brighter bite — this way you can dial in the spice without guessing.
2. Make the cornstarch slurry with very cold water and whisk it smooth, then pour it in slowly while stirring nonstop; if it still clumps, whisk vigorously off the heat or strain it, and remember it will thicken more as it cools so dont overdo it.
3. For deeper flavor try swapping some or all of the sugar for palm or light brown sugar, or briefly toast the garlic first for nuttier notes, but taste as you go because small changes can make it salty or too dark.
4. Store in a sterilized jar and refrigerate or freeze in small portions for easy use, reheat gently to loosen before glazing, and if you want a silky finish strain out solids or blitz quickly with an immersion blender for a smoother sauce.