This Homemade Sweet Chili Sauce has a delicious balance of sweetness and tanginess with a spicy kick - a perfect dip to level up your favorite fried, grilled, and roasted dishes. Why buy one, when you can make it yourself?
Keyword: dip, dipping sauce, sauce
1big red bell pepper or any mild/sweet red pepperseeds removed, chopped coarsely
1-2pcBird’s eye chili chopped coarsely, or chili flakes
1 big red bell pepper or any mild/sweet red pepper, 1-2 pc Bird’s eye chili
Put the bell pepper, bird’s eye, onion, garlic, and water in a blender or food processor. Pulse several times to cut the spices in to tiny pieces but do not let it turn into paste.
1 big red bell pepper or any mild/sweet red pepper, 1-2 pc Bird’s eye chili, 1 small yellow onion, 6 cloves garlic, 2 cups water
Transfer content to a pan. Add sugar, salt, and vinegar. Bring to a simmer over medium heat and cook until sugar and salt are dissolved. Turn the heat to low.
1 tbsp Salt, 1 cup sugar, ½ cup vinegar
Dissolve potato starch in water and add this to the pan. Cook while stirring constantly until sauce thicken a bit. Turn heat off, remove from heat and let it cool down. Do not over cook as it will go on to thicken as it cools down.
2 Tbsp potato starch/ corn starch, 2 Tbsp water
Serve as dip or transfer to a jar and refrigerate for up to 4 weeks.
This recipe makes 3 cups or about 48 Tablespoons of Sweet Chili Sauce. Each serving is equivalent to 2 Tablespoons.