Spicy Sweet Chili Sauce
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Additional Time
1 hr
-
Total Time
15 mins
-
Servings
32 tbsp
-
Calories
18 kcal
-
Course
Appetizer, Condiments
-
Cuisine
Asian
Spicy Sweet Chili Sauce
Description
The preparation starts by heating rice vinegar, water, sugar, chopped garlic, soy sauce (or fish sauce), and cayenne pepper in a pan to dissolve the sugar and infuse flavors. The mixture is brought to a boil then simmered briefly. Sambal oelek is added next for chili heat and flavor, cooked further to slightly thicken. A cornstarch slurry mixed with water is then stirred in to thicken the sauce to the desired consistency over continued simmering, with adjustments possible by adding more water if too thick.
The final sauce is a balance of tangy vinegar, sweet sugar, savory garlic and soy, and spicy chili peppers, thick enough to coat foods well. It can be stored in glass jars. Substitutions like dried chili flakes or fresh chilies are options. The recipe includes notes to aid in canning and adjusting spice levels according to taste.
Ingredients
- ½ cup rice vinegar unseasonsed
- 3/4 cup water
- 4 oz white sugar (1/2 cup + 2 tbsp)
- 5 garlic finely chopped, cloves
- 1 tbsp soy sauce gluten free soy sauce or salt if you'd like to keep the recipe gluten free or soy free, OR 1/2 tbsp fish sauce
- 1/2 tsp cayenne pepper optional - halve it or leave it out if you like it less spicy
- 2.8 oz sambal oelek a generous 2 1/2 tbsp (please see recipe notes)
- 4 tsp cornstarch see recipe notes, or cornflour
- 2 tbsp water
Instructions
- Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper (if using) in to a non-stick pan. If you're using dried chili flakes (red pepper flakes) instead of sambal oelek, add it to the pan at the same time.
- Heat over medium heat while stirring to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes.
- Add the sambal oelek and mix through. Let it cook for a few minutes until it's slightly thickened (2- 5 minutes).
- Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
- While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 2 - 5 minutes or until it reaches the desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out. If you're using Clear Jel (for canning purposes), the sauce will mostly thicken only as it cools down.
- Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).
- Cool to room temperature and store in the fridge.
Notes
- Sambal oelek can be substituted with 2 tbsp dried chili flakes plus 1 tbsp extra rice wine vinegar, adjusting for heat preference.
- For canning, use Clear Jel instead of cornstarch for improved thickening stability.
- If sauce thickens too much upon cooling, thin with additional water to reach preferred consistency.
- Freshly chopped red chilies can be used as an alternative to dried chili flakes or sambal oelek, considering spice variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32tbsp
Amount Per Serving
Calories 18 kcal
% Daily Value*
| Serving | 1tbsp | |
| Calories | 18kcal | 1% |
| Carbohydrates | 4g | 1% |
| Sodium | 32mg | 1% |
| Potassium | 12mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
