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Sweet Chilli Sauce Recipe

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3.8 from 33 reviews

This Sweet Chilli Sauce recipe offers a perfect balance of sweetness and mild heat, made from fresh red chillies, garlic, sugar, and rice wine vinegar. Simmered to a luscious consistency with a touch of cornflour for thickness, it’s an excellent condiment to enhance a variety of dishes ranging from stir-fries to dipping sauces.

Ingredients

Ingredients

  • 1 cup (225 g) white sugar
  • 1 cup (250 ml) water
  • 1/2 cup (125 ml) rice wine vinegar
  • 3 cloves garlic, peeled and finely chopped
  • 1 cup (115 g) long red chillies (cayenne peppers), finely chopped with seeds included
  • 1 tbsp cornflour (corn starch)
  • 2 tbsp cold water

Instructions

  1. Prepare the chillies: Remove the stem end of the long red chillies and slice them lengthwise. Finely chop by hand or pulse gently in a small food processor, avoiding turning them into a paste. For safety, consider wearing disposable gloves as the chillies can cause skin irritation.
  2. Combine base ingredients: In a small saucepan, add the white sugar, 1 cup water, rice wine vinegar, finely chopped garlic, and chillies. Place over medium heat and stir frequently to dissolve the sugar.
  3. Simmer the mixture: Bring the mixture to a boil, then reduce to a medium-high heat and simmer rapidly for about 12 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  4. Prepare the thickening slurry: While the sauce simmers, mix the cornflour with the cold water thoroughly to form a smooth slurry, stirring well if it settles before use.
  5. Thicken the sauce: Lower the heat and stir in the cornflour slurry into the simmering sauce. Continue simmering gently for another 3 minutes until the sauce thickens to the desired consistency.
  6. Cool and bottle: Remove the saucepan from heat and allow the sauce to cool slightly to help the chillies distribute evenly throughout. Then, transfer the sauce into a sterilised jar or bottle.
  7. Store and serve: Once cooled completely, store the sauce in the refrigerator for up to three months. Before serving, remove the desired portion, bring to room temperature, and stir well to recombine.

Notes

  • Use gloves when handling chillies to avoid skin irritation.
  • If you prefer a milder sauce, remove some or all of the seeds before chopping the chillies.
  • The rice wine vinegar adds a subtle acidity; substitute with white vinegar if unavailable.
  • Cornflour slurry must be well mixed before adding to prevent clumping.
  • Ensure jars or bottles are thoroughly sterilised to extend shelf life.
  • Shake or stir the sauce before each use to redistribute ingredients.

Find it online: https://justsosavory.com/sweet-chilli-sauce-recipe/