Homemade Sweet Chili Sauce

Homemade sweet chili sauce is sweet, spicy, and simple - perfect on chicken, shrimp, rice, or egg rolls.

Homemade sweet chili sauce: it’s sweet, spicy, simple, and delicious on pretty much anything. I’ve been buying sweet chili sauce for years, and I always wondered if I could make it better myself. I tried a few different methods, some more successful than others, and finally landed on this one as my favorite. I like this method because the consistency is great; not too syrupy or too watery. 

Sweet, spicy, and simple - this sauce is perfect on chicken, shrimp, rice, or egg rolls.

If you’ve never tried sweet chili sauce before, you are really missing out. My favorite way to eat it as a dipping sauce for veggie spring rolls. But it’s great on chicken, shrimp, salmon, rice, or almost anything. Today I was so excited to eat it that I mixed it in with some quinoa and ate it as a snack.

There are two things that I think really make this recipe better than a store-bought sweet chili sauce: fresh ingredients and control over how spicy the sauce is. Making the sauce with fresh red jalapenos and fresh garlic really makes a difference. You can control how spicy or mild the sauce is by adding fewer or more jalapeno seeds. I love spicy sauce, so I used the seeds from 2 jalapenos. If you like mild sauce don’t use any seeds, and if you want to get crazy you can add the seeds from 3 jalapenos.
Homemade Sweet Chili Sauce
 
Serves: 1 cup
Ingredients
  • 4 red jalapeno peppers
  • 3 garlic cloves
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1/2 cup white sugar
  • 1 1/2 teaspoons fish sauce
  • 1 tablespoon corn starch
  • 1 tablespoon water
Instructions
  1. Seed jalapenos and set aside as many seeds as you need to make the sauce either mild, medium, hot, or super hot: No seeds=mild, seeds from 1 pepper= medium, seeds from 2 peppers=hot, seeds from 3 peppers=super hot.
  2. Put all ingredients except jalapeno seeds, corn starch, and extra tablespoon of water in a blender and blend until smooth.
  3. Pour mixture in a sauce pan, stir in jalapeno seeds, and bring to a boil. Immediately reduce heat to low and simmer for 15-20 minutes.
  4. In a small bowl add water and cornstarch and mix until combined. Pour the cornstarch mixture in the sauce and mix until combined.
  5. Simmer for an additional 4-5 minutes, or until desired consistency is reached.
 
Sweet, spicy, and simple - this sauce is perfect on chicken, shrimp, rice, or egg rolls.

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