Spicy Sweet Chili Sauce

Spicy Sweet Chili Sauce

from theflavorbender.com
15 min
32 servings

The Best Sweet Chili Sauce Recipe! Easy to make, easy to adapt, and most importantly, absolutely delicious! Learn how to make this versatile, authentic Asian sweet chili sauce with step by step instructions. Great for canning too. EASY - Great recipe for beginners. Simple and quick recipe. Makes about 1 ½ cups.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Ingredients

  • ½ cup rice vinegar (unseasonsed)
  • 3/4 cup water
  • 3 oz white sugar ((1/2 cup + 2 tbsp))
  • 5 garlic cloves (finely chopped)
  • 1 tbsp soy sauce (gluten free soy sauce or salt if you'd like to keep the recipe gluten free or soy free, OR 1/2 tbsp fish sauce)
  • 1/2 tsp cayenne pepper (optional - halve it or leave it out if you like it less spicy)
  • 2.8 oz sambal oelek (a generous 2 1/2 tbsp (please see recipe notes))
  • 4 tsp cornflour / cornstarch ((see recipe notes))
  • 2 tbsp water

Directions

  1. 1

    Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper (if using) in to a non-stick pan. If you're using dried chili flakes (red pepper flakes) instead of sambal oelek, add it to the pan at the same time. 

  2. 2

    Heat over medium heat while stirring to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes. 

  3. 3

    Add the sambal oelek and mix through. Let it cook for a few minutes until it's slightly thickened (2- 5 minutes).

  4. 4

    Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.

  5. 5

    While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 2 - 5 minutes or until it reaches the desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out. If you're using Clear Jel (for canning purposes), the sauce will mostly thicken only as it cools down. 

  6. 6

    Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).

  7. 7

    Cool to room temperature and store in the fridge.