The best sweet chili sauce I have ever tasted!
As a person who loves to cook (and eat), I always have pantry-must-haves – two types of ketchups (banana and tomato), vinegars (apple cider, rice vinegar and the white one), dried powders, blah blah blah… and dipping sauce and that is sweet chili sauce. I always have a bottle or two and I make sure to buy one before it’s all gone. I can’t be out of sweet chili sauce or else there will be chaos. 😀 I don’t use them that much, but if I begin to, I could finish half of the bottle at once. And no, I don’t drink it. Really. 😀
I’ve always wanted to make my own sweet chili sauce, but I don’t want to use fresh red chilies. So when I found Dini’s Best Spicy Sweet Chili Sauce, I just couldn’t let it pass. I love how she used Sambal Oelek instead of fresh red chilies. I mean, it’s mess and hassle free. Let’s say I am not too friendly with slicing/chopping things off.
This sauce is amazingly good even without the presence of cayenne powder. The house smelled incredible while I was making this. I could not easily forget the smell or the taste of something I really, really love… but when I made this and got to taste it, I forgot how the store-bought sweet chili sauce smells and tastes like. And it only means one thing – I have to ditch the store-bought one and make this more often.
As I am writing this, I still have half of the recipe sitting beautifully inside the fridge and soon to be devoured with some eggplant omelette and a good serving of rice. Yum! 😀
Sweet Chili Sauce
- 1 ½ tbsp cornflour
- 2 tbsp water
- ½ cup rice vinegar
- 1 cup water
- 120g white sugar
- 4 garlic cloves, chopped finely
- 1 tbsp soy sauce
- 63g Sambal Oelek
- In a small bowl, mix cornflour and water. Set aside.
- In a nonstick sauce pan, add in the rest of the ingredients and over a medium-high heat, simmer for 10 minutes.
- Add in the cornflour-water mixture and continue simmering until the sauce has thickened.
- Let cool a little and transfer to a sterilized air-tight glass jar to keep it longer.
- Let cool to room temperature before storing inside the fridge.
1/2 tsp cayenne pepper can also be added for an extra kick.
2-3 bird’s eye chili can be used (instead of Sambal Oelek) which I think will give you a mildly hot kick.
This yields about 1 1/2 cups.
Source recipe: The Best Spicy Sweet Chili Sauce by The Flavor Bender
I am thankful to Dini for sharing this very wonderful recipe that I am sure I am going to make frequently. Dini has such an amazing, amazing blog and mouth-watering, tempting GIFs. 😀 If you haven’t visited her yet, now is the right time. 😀 Just go to The Flavor Bender and you’ll see what I am talking about. 😉
I wish you also try this recipe and I am sure you’d not regret it. I wish you all a lovely weekend, and…
Wishing you a day full of smiles! 😀 😀 😀
I am also sharing this at
Saucy Saturdays | Melt in Your Mouth Monday | What’d You Do This Weekend? | Turn it Up Tuesday | Lou Lou Girls Fabulous Party | Sunday’s Simple Homemaker | Tickle My Tastebuds Tuesday | Throwback Thursday | Foodie FriDIY | The Sunday Kitchen | Foodie Friends Friday | Totally Terrific Tuesday | Cook Blog Share |