Sweet Chilli Sauce

Sweet Chilli Sauce

Sweet chilli sauce is really easy to make yourself and perfect accompaniment to add some heat to your dish. Best uses are with Asian recipes like Thai, with chicken, as a side dip or we love a sweet chilli sauce and cheese toastie! This recipe is vegan and gluten free.

By making sweet chilli sauce yourself, it really allows you to control the spice level as well as sugar content. To control the heat level, when you prepare your chillies, discard the seeds to lower the heat. If you like a lot of spice, keep them all in but if you don’t want much heat, remove the seeds. (I always save the seeds from at least one as the seeds look nice in the jar!) I usually like a medium heat so will discard the seeds from half the chillies and keep the rest.

5 ingredients only: Chillies, Garlic, Ginger, Sugar and White Wine Vinegar

Boil down by bringing to a high heat then slowly reduce the heat. By boiling down with the vinegar and sugar, it will create a thick consistency, once removed from the heat, the sauce with continue to thicken to get that jam texture.

MORE REASONS TO EAT RED CHILLIES

SOURCE OF IRON ABSORPTION
BURNS CALORIES
RELIEVES FROM CONGESTION
REDUCES BLOCKAGES IN ARTERIES

See more recipes for Chilli uses here like how to dry chillies or how to create your own Harissa Paste or for chillies in oil.

For more recipes on sauces and condiments like this, visit our page here

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Sweet Chilli Sauce

This recipe for sweet chili sauce is straightforward to follow and will last up to 3 months in the fridge.
Adjust the heat level to make it exactly how you like it.
Keyword chilli, dipping sauce, diy recipe, gluten free, heat, sweet chili sauce,, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Servings 12 tbsp
Calories 73kcal

Ingredients

  • 10 Red Fresh Chillies
  • 3 cloves Garlic
  • 1 tsp Salt
  • 1 tbsp Stem Ginger
  • 200 ml White Wine Vinegar
  • 100 g Caster Sugar
  • 50 ml Water

Instructions

  • First prep the chilies by removing the heads, (adjust the heat by scraping away the chili seeds) for a medium heat, remove the seeds from half the chilies and keep the other half in the mix. If you don't like too much heat, just keep the seeds from 1 chili and discard the rest.  
  • Blend the prepped chilies, sugar, garlic cloves (peeled), salt and ginger into a paste.  
  • Transfer to a saucepan and add the sugar, vinegar and water and bring to a boil and boil for a further 5 minutes.  
  • Reduce the heat to low and leave the mixture to simmer for 20-25 minutes, stirring occasionally. The mixture will have thickened and should cover the back of a spoon.  
  • Turn off the heat and leave to cool, the mix with set further. Once completely cold, transfer to a sterilized jar (see tips on this here), and store in the fridge for up to 3 months! 

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