Irresistible Spicy Sweet Chili Sauce
Without even exaggerating this spicy sweet chili sauce is truly irresistible. One sauce - under 10 minutes - use it on everything.
Prep Time3 mins
Cook Time8 mins
Total Time11 mins
Servings: 2 cups
- 1/2 cup rice vinegar
- 1/2 cup water
- 1 cup white sugar
- 6 garlic pods minced
- 1 tablespoon light soy sauce or gluten free tamari sauce
- 1 teaspoon fish sauce optional
- 4-6 teaspoon red chili flakes or 3 Thai birds eye chili peppers with seeds, chopped Or Thai sweet chili
- 3 teaspoon corn starch
- 2 tablespoon water
To make your own sweet chili sauce, simply add in all ingredients except corn starch slurry into a sauce pan. Bring it to boil. Let everything boil for 3 to 5 minutes slow and steady.
Then reduce flame to low, slowly add corn starch slurry (corn starch whisked with water) with constant stirring. Let it boil for 5 minutes more on very low flame and keep stirring regularly.
Once sauce reaches it’s desired thick consistency, turn off flame and let it cool completely before you transfer to air tight containers.
Note – Sauce thickens as it cools down.
You can store sweet chili sauce in air tight bottles or glass jars in refrigerator for many months. Make sure you use clean dry spoon every time you open the bottle to use the sauce.
Calories: 441kcal | Carbohydrates: 108g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 811mg | Potassium: 133mg | Fiber: 1g | Sugar: 100g | Vitamin A: 1185IU | Vitamin C: 2.8mg | Calcium: 30mg | Iron: 1.1mg