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.
- 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
- 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.
- Put all ingredients except jalapeno seeds, corn starch, and extra tablespoon of water in a blender and blend until smooth.
- 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.
- In a small bowl add water and cornstarch and mix until combined. Pour the cornstarch mixture in the sauce and mix until combined.
- Simmer for an additional 4-5 minutes, or until desired consistency is reached.