Easy homemade sweet chili sauce with garlic, vinegar, and red chilies—perfect for dipping, stir-fries, or glazing grilled meats. Bold, sweet, and spicy!
Why You’ll Love This Recipe
- Perfect balance of sweet and heat
- Simple ingredients—no preservatives or additives
- Ready in under 15 minutes
- Great for dipping, marinating, or stir-frying
- Easily customizable spice level
- Keeps well in the fridge
- Vegan and gluten-free friendly
- Cost-effective alternative to store-bought sauces
Ingredients
- ½ cup red chilies (adjust for spice level; use milder chilies if desired)
- ½ cup water
- ½ cup white sugar
- ½ cup white vinegar (or rice vinegar for a gentler tang)
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Directions
- Blend red chilies, garlic, and water in a food processor until roughly chopped
- Transfer the mixture to a saucepan. Add sugar, vinegar, and salt
- Simmer over medium heat, stirring until the sugar is completely dissolved (about 4–5 minutes)
- Add the cornstarch slurry and stir well
- Continue cooking for 2–3 minutes until the sauce thickens to your desired consistency
- Remove from heat and let it cool completely
- Store in a clean, airtight jar in the refrigerator for up to 2 weeks
Servings and Timing
- Servings: Makes about 1¼ cups
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Calories: Approximately 45 kcal per tablespoon
Variations
- Sweeter version: Increase sugar slightly or use honey for a different flavor
- Extra heat: Add Thai bird’s eye chilies or a dash of chili flakes
- Mild version: Use red bell peppers in place of hot chilies for sweetness with minimal spice
- Garlicky twist: Add an extra tablespoon of garlic for more intensity
- Ginger infusion: Stir in ½ teaspoon grated fresh ginger for a warm, aromatic layer
- Low-sugar version: Use a sugar substitute like erythritol or monk fruit
Storage/Reheating
- Refrigerator: Store in a glass jar with a tight lid for up to 2 weeks
- Freezer: Freeze in small portions (ice cube trays work great!) for up to 2 months
- Reheating: Warm gently on the stove or microwave before serving if desired
FAQs
Can I use dried chilies instead of fresh?
Yes, soak dried red chilies in warm water for 15 minutes before blending.
Is this sauce gluten-free?
Yes, just be sure your cornstarch and vinegar are certified gluten-free.
Can I can this sauce for long-term storage?
This recipe is not designed for canning; refrigerate or freeze for safe storage.
What’s the best chili variety for this sauce?
Fresno, red jalapeño, or Thai chilies work well. Adjust for your preferred heat level.
Can I double the recipe?
Absolutely. Just maintain the same ratio of ingredients.
What dishes go well with sweet chili sauce?
Perfect with spring rolls, grilled chicken, shrimp, tofu, fried rice, and stir-fry.
Can I use brown sugar instead of white?
Yes, it will give the sauce a slightly deeper, molasses-like flavor.
How do I thicken it more?
Add another teaspoon of cornstarch mixed with water and simmer until thickened.
Can I make this sugar-free?
Yes, use a sugar substitute like stevia or monk fruit sweetener, but taste and adjust carefully.
Is it vegan-friendly?
Yes, all ingredients are plant-based.
Conclusion
This Homemade Sweet Chili Sauce is your new go-to condiment—perfectly balanced, easy to make, and endlessly adaptable. Whether you’re dipping crispy egg rolls, glazing grilled meats, or adding a punch to your noodle bowl, this sauce delivers big flavor with minimal effort. Ditch the store-bought bottle and whip up your own in minutes!
Print
Homemade Sweet Chili Sauce
- Total Time: 15 minutes
- Yield: About 1 cup 1x
- Diet: Gluten Free
Description
Easy homemade sweet chili sauce with garlic, vinegar, and red chilies—perfect for dipping, stir-fries, or glazing meats. Bold, sweet, spicy!
Ingredients
½ cup red chilies (adjust for heat)
½ cup water
½ cup white sugar
½ cup white vinegar (or rice vinegar)
2 tbsp minced garlic
1 tsp salt
1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
Blend red chilies, garlic, and water in a food processor until roughly chopped.
Transfer to a saucepan. Add sugar, vinegar, and salt. Simmer over medium heat until sugar dissolves (4–5 min).
Stir in the cornstarch slurry. Cook for 2–3 more minutes until thickened.
Remove from heat and cool completely.
Store in an airtight jar in the fridge for up to 2 weeks.
Notes
- Use rice vinegar for a milder tang.
- Adjust chili quantity based on desired heat level.
- Sauce thickens more as it cools.
- Perfect as a dipping sauce or glaze.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Asian-Inspired, Thai