Sweet chilli sauce offers a sweet and savoury, tangy taste. It’s the perfect dip or side sauce to accompany many snacks and dishes.
This Thai dip is perfect for raw vegetables, crisps and goes well with chicken, tofu and seafoods (in particular shrimp and salmon).
How To Make Sweet Chilli Sauce At Home
Making sweet chilli sauce at home is quick and requires very few ingredients.
There are a variety of methods you can follow, for this recipe we will be using a shallow saucepan and dried chillies.
Sweet Chilli Sauce Ingredients
- 60ml tomato ketchup
- 2tbsp chilli flakes – adjust according to how hot you like it!
- 100g light brown sugar
- 100ml white wine vinegar, or apple cider vinegar
- 2 cloves garlic, crushed (optional)
- 1tbsp of cornflour (only if the sauce doesn’t thicken up enough)
Chilli Flakes
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If you don’t have any dried chilli flakes, but you do have fresh red chillies, you can either use them fresh (but blend/process them first) or dry the chillies yourself in an oven or dehydrator. As always, take extra care when handling anything chilli related!
Thickening Up Sweet Chilli Sauce
The sauce may become syrupy and thick enough during the cooking process, but if it isn’t at the consistency you like you can add in some cornflour to thicken it up.
Just use 1tbsp of cornflour mixed with 2tbsp of water and stir it in to the sauce.
How Long Does Sweet Chilli Sauce Last?
If stored in a sealed container it will last in the fridge for up to 1 week, or it can be frozen for up to 3 months.
Sweet Chilli Sauce Recipe
Sweet chilli sauce offers a sweet and savoury, tangy taste. It’s the perfect dip or side sauce to accompany many snacks and dishes.
Ingredients
- 2tbsp chilli flakes – adjust according to how hot you like it!
- 60ml tomato ketchup
- 100g light brown sugar
- 100ml white wine vinegar, or apple cider vinegar
- 2 cloves garlic, crushed (optional)
- 1tbsp of cornflour (only if the sauce doesn’t thicken up enough)
Instructions
- In a shallow saucepan dry fry the chilli flakes for about 5 minutes before leaving them to cool down for about 5 minutes.
- Add the sugar and cook gently on a low heat, stirring gently, until it dissolves.
- Add the crushed garlic (if using), vinegar and ketchup and bring to the boil.
- Reduce to a simmer and leave for a further 5 to 10 minutes, until it turns into a syrup like consistency. Stir the sauce occasionally, checking on it to make sure it doesn't burn.
- If the sauce isn't thick enough for you, mix 1tbsp of cornflour with 2tbsp of water before adding it to the sweet chilli sauce. Stir it in well and leave it to simmer for a further 2 to 3 minutes.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 256Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 372mgCarbohydrates: 60gFiber: 0gSugar: 56gProtein: 2g