Sweet Chili Sauce
This Sweet Chili Sauce recipe is a vibrant, flavor-packed condiment combining red Thai chilis, garlic, and ginger for a sweet, tangy heat that’s irresistible.
Known in Thailand as nam chim kai, it’s the perfect sauce for dipping, marinating, or adding bold flavor to any dish.
Sweet Chili Sauce Ingredients You’ll Love
Red Thai chili peppers (½ lb / 250g, half deseeded) – Provide the signature spicy kick and vibrant color. Adjust deseeding to control the heat level.
White vinegar (2 cups) – Offers the tangy backbone that balances sweetness and enhances preservation.
Water (2 cups) – Helps simmer the ingredients gently, mellowing out the sharp vinegar.
Sugar (2 cups) – Delivers the sweet contrast that makes this sauce addictive and delicious.
Garlic (6 cloves, minced) – Brings a deep savory note that rounds out the flavor.
Salt (1 teaspoon) – Enhances all the other ingredients and sharpens the overall taste.
Ginger (1 teaspoon, grated) – Adds a zingy warmth and complexity to the sauce.
Potato starch (1 tablespoon) – Thickens the sauce to the perfect dipping consistency (cornstarch is a fine substitute).
How to Make Sweet Chili Sauce
Start by chopping your chili peppers—finely for no blending, or coarsely if you’ll use a stick blender. Adjust seed removal based on your spice tolerance.
Simmer all ingredients except the starch for 30–45 minutes until reduced by half. Blend if needed, taking great care with the hot vinegar.
Return to heat and stir in the starch slurry to thicken. Simmer until glossy and sticky, then cool before bottling.
Tips for the Best Sweet Chili Sauce
For a milder sauce, deseed most of the peppers. Leaving some seeds provides texture and heat. Always blend with caution due to the hot liquid.
Using fresh garlic and ginger makes a big difference in flavor. Letting the sauce cool completely before bottling ensures it thickens properly and stores well.
Store Leftover
After cooling, transfer the sauce to a sterilized glass jar or bottle. Refrigerate for up to 3 weeks.
For longer storage, freeze in small airtight containers for up to 3 months. Thaw overnight in the refrigerator and stir before use.
Frequently Asked Questions
Can I use different types of chili peppers?
Yes, but flavor and heat will vary. Fresno or red jalapeños offer milder heat; bird’s eye chilies will make it spicier.
Is it safe to blend the hot mixture?
It’s safer to cool the mixture slightly before blending. If blending hot, use a stick blender carefully to avoid burns.
Can I make it sugar-free?
You can try natural sweeteners like honey or erythritol, but the consistency and taste may differ slightly.
Can this be canned for long-term storage?
Yes, if using proper water bath canning techniques. Be sure the vinegar ratio remains high to ensure acidity for safe preservation.
Sweet Chili Sauce
Ingredients
- 2 cups granulated sugar
- 6 garlic cloves finely minced
- 1 tablespoon potato starch or cornstarch as a substitute
- ½ lb 250g red Thai chili peppers, half deseeded
- 1 teaspoon finely grated fresh ginger
- 2 cups water
- 2 cups distilled white vinegar
- 1 teaspoon salt
Instructions
- Begin by chopping the chili peppers—coarsely if using an immersion blender, or finely if blending is not planned. For a moderate to hot sauce, deseed half of the peppers. To achieve a milder result, remove seeds from all but one or two.
- Combine the chopped chilies, vinegar, water, sugar, garlic, ginger, and salt in a saucepan. Bring the mixture to a boil over high heat. Once boiling, lower the heat and allow it to simmer gently for 30 to 45 minutes until the volume is reduced by half.
- Using a stick blender, purée the mixture cautiously to your preferred texture. Retain some chunks and seeds for visual appeal and texture, but exercise caution as the hot liquid can cause severe burns. As an alternative, let the mixture cool before blending or omit this step if the chilies were finely chopped.
- Place the blended sauce back on the stove and bring to a low simmer. In a separate small bowl, combine 1 tablespoon of potato starch with 2 tablespoons of cold water to create a slurry. Stir this slurry into the simmering sauce and cook, stirring consistently, for several minutes until it thickens. If a thicker consistency is preferred, incorporate an additional teaspoon of starch mixed with 2 teaspoons of cold water and continue cooking.
- Remove the sauce from heat and allow it to cool completely before transferring it into sterilized bottles or jars.