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Sweet Chili Sauce

This homemade sweet chili sauce is quick, easy, and customizable, offering a balance of sweetness and spice without any mystery ingredients.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Southeast Asian, Thai
Calories: 50
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup water Gives the sauce body without making it too strong.
  • 1/2 cup rice vinegar The tangy backbone that keeps the sweetness in check.
  • 1/2 cup sugar Classic white sugar for sweetness; can be substituted with honey.
  • 2 cloves garlic, minced Freshly minced for a bold aroma.
  • 1 teaspoon red pepper flakes Can be substituted with minced fresh red chili.
  • 1 tablespoon cornstarch Mixed with a little water to thicken the sauce.
  • 1 pinch salt To enhance the flavors.
Optional Ingredients
  • 1 teaspoon soy sauce For umami flavor.
  • 1 teaspoon fish sauce For added depth.
  • 1 tablespoon lime juice For a fresh finish.

Method
 

Preparation
  1. In a small saucepan, combine water, rice vinegar, sugar, minced garlic, red pepper flakes (or fresh chili), and salt.
  2. Bring the mixture to a gentle simmer over medium heat.
  3. Whisk in the cornstarch slurry until well combined.
  4. Continue to simmer the sauce until it becomes glossy and coats the back of a spoon.
  5. Taste the sauce and adjust the heat or tangness as desired by adding more chili or vinegar.
Storage
  1. Allow the sauce to cool, then pour it into a clean jar and refrigerate.
  2. The sauce can be stored in the fridge for about 2 to 3 weeks.

Notes

For a thicker sauce, let it simmer a bit longer. You can also blend it if you prefer a smoother texture. If it thickens in the fridge, stir in a splash of water to loosen.