Sweet Chilli sauce

Sweet Chilli sauce
Nutrition Information
  • Serving size: 100 ml
  • Calories: 156g
  • Fat: < 0.5g
  • Saturated fat: < 0.1g
  • Carbohydrates: 39g
  • Sugar: 38
  • Sodium: 0,2g
  • Fiber: < 0.5g
  • Protein: 0.9g
Recipe type: Chilli sauces
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Sweet Chilli sauces are great with southern fried chicken, fried battered fish, and spring rolls. Can also be used for marinating fish for grilling, as a dip or as a sauce for homemade Chinese sweet and sour pork. A great all-rounder for the kitchen and as a condiment on the table
  • Red Jalapenos - 1 cup – roughly chopped (see note *)
  • Red Birdseye chillies – 3 to 5 roughly chopped (see note **)
  • Garlic cloves - 3 roughly chopped
  • Fresh ginger – 2 teaspoons
  • Water - ½ cup
  • White vinegar – ¾ cup (Use white wine or rice vinegar)
  • Sugar – One cup
  • Corn starch – two teaspoons
  • A little cold water in a glass
  • Fish sauce (optional) – 1 teaspoon
  1. Top and chop Chillies
  2. Blend jalapenos, birds’ eye, garlic and ginger with a little vinegar in a blender until a rough paste. You don’t want it too smooth, so rather pulse it until just combined
  3. Combine above with water, vinegar, and sugar in a pot and bring to a steady simmer. Allow to cook for 5 minutes.
  4. Mix corn starch with water in a glass. Mix well and then add to pot with other ingredients. Stir until well combined and sauce thickens
  5. Add fish sauce if using
  6. Turn off heat. Allow to cool and seal in sterilized bottles or jars
  7. Can be eaten immediately if not bottled
* Use any mild red chilli if Jalapenos can't be found

** Use any hot chilli if birds eye can't be found

This recipe yields approx 2 bottles

Keywords: Sweet chili sauce recipe