Homemade Sweet Chili Sauce

This Homemade Sweet Chili Sauce is the perfect balance of sweet, spicy, and tangy—ideal for dipping, glazing, or drizzling over your favorite dishes. It’s quick, customizable, and made with pantry staples in just 15 minutes!

Why You’ll Love This Recipe

• Better than store-bought – No preservatives, artificial flavors, or excess sugar
• Quick and easy – Done in under 15 minutes with simple ingredients
• Customizable heat – Adjust the spice level to your liking
• Perfect for everything – Use as a dip, marinade, or sauce for meats, veggies, or spring rolls
• Pantry-friendly – Made with ingredients you probably already have on hand
• Gluten-free option – Easily adaptable for gluten-free needs
• Crowd-pleaser – Everyone loves that sweet and spicy combo
• Budget-friendly – A fraction of the cost of store-bought versions

Ingredients

For the Sauce

• ½ cup rice vinegar (or white vinegar)
• ½ cup water
• ½ cup sugar
• 2 tablespoons fish sauce (or soy sauce for vegan version)
• 1 tablespoon sambal oelek or crushed red pepper flakes (adjust to taste)
• 2 teaspoons minced garlic (about 2 cloves)
• 1 teaspoon minced fresh ginger (optional but recommended)
• 1 tablespoon ketchup (for color and extra flavor)
• 1 tablespoon cornstarch
• 2 tablespoons water (to mix with cornstarch)

Directions

1. Make the base
   In a small saucepan, combine vinegar, water, sugar, fish sauce, garlic, ginger, ketchup, and chili flakes or sambal oelek. Stir well.
2. Bring to a simmer
   Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally until the sugar fully dissolves (about 2–3 minutes).
3. Thicken the sauce
   In a small bowl, mix cornstarch with 2 tablespoons of water until smooth. Slowly pour this slurry into the simmering sauce while stirring constantly.
4. Simmer until thickened
   Let the sauce simmer for another 2–3 minutes, or until it thickens to your desired consistency. It should coat the back of a spoon nicely.
5. Cool and store
   Remove from heat and allow to cool. The sauce will thicken slightly more as it cools. Transfer to a clean jar or airtight container and refrigerate.

Servings and Timing

• Servings: Makes about 1 cup
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Calories per serving: 60 (per 2 tablespoons)

Variations

• Vegan version: Use soy sauce or tamari instead of fish sauce
• Spicier: Add more sambal oelek or a pinch of cayenne
• Sweeter: Increase sugar to ⅔ cup for a milder, more syrupy sauce
• Milder: Use less chili flakes and add more sugar to balance heat
• Garlicky: Double the garlic for a punchier flavor
• Citrusy twist: Add a tablespoon of fresh lime or orange juice
• Smoky depth: Mix in a dash of smoked paprika
• Thicker glaze: Add a touch more cornstarch slurry for a richer, clingier sauce

Storage/Reheating

• Fridge: Store in an airtight jar in the refrigerator for up to 2 weeks
• Freezer: Freeze in small portions (like ice cube trays) for up to 3 months
• Reheating: Warm gently on the stovetop or microwave, adding a splash of water if it’s too thick

FAQs

Can I make this without cornstarch?

Yes! You can substitute arrowroot powder or tapioca starch. You can also reduce the sauce longer to naturally thicken.

Is this sauce gluten-free?

It can be! Just use a gluten-free soy sauce or tamari instead of regular soy sauce or fish sauce.

What can I use instead of sambal oelek?

Crushed red pepper flakes or fresh minced red chilies work great. Adjust the amount based on your spice preference.

Can I use honey instead of sugar?

Yes, but it will slightly change the flavor and consistency. Use ⅓ cup honey and reduce the water by 1 tablespoon.

Does it taste like store-bought versions?

Yes—but better! It’s fresher, less artificial, and you can control the heat and sweetness.

Can I use apple cider vinegar?

You can! It gives a slightly fruitier, tangier taste, which works well with the sweetness.

Is it safe to can or preserve?

This version is not intended for long-term canning. For safe preserving, follow proper canning recipes tested for acidity and food safety.

Can I use fresh chilies instead of flakes?

Absolutely! Mince 1–2 red Thai chilies or jalapeños for a fresh chili twist.

Will it thicken as it cools?

Yes! The sauce will continue to thicken slightly as it cools. If it gets too thick, just stir in a little water when reheating.

How do I make it kid-friendly?

Reduce or skip the chili and increase the sugar just a little. It’ll still be flavorful without the heat.

Conclusion

This Homemade Sweet Chili Sauce is a total game-changer—sweet, spicy, tangy, and endlessly versatile. Whether you’re using it as a dipping sauce for egg rolls, a glaze for grilled chicken, or a drizzle over rice bowls, it adds that perfect punch of flavor. Skip the store-bought stuff and whip this up in minutes—you’ll never go back!

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