Homemade Sweet Chilli Sauce

Homemade Sweet Chilli Sauce is an essential in my household. I use seeds from one chilli plant to grow more each year and make sweet chilli sauce every year. Its very simple bottle them and give them to friends as gifts and they always ask for more. I think I might go into business. It doesn’t matter what dish you are serving; chilli sauce can often be included as a dip.

This is a particularly good recipe during barbecue season. Once the ribs, chicken, sausages and everything else, add a bowl of this and watch as it vanishes. My children grew up on this with homemade chicken nuggets and it’s perfect with cold meats and turkey etc after holidays. Once made, it will easily last for three months prior to opening.

Serve as a sauce or as a dip, this will constantly receive positive comments and requests. One of my favourite things about Homemade Sweet Chilli Sauce is that you know exactly what went into making it. All natural with no artificial additives or flavouring that many mass-produced varieties contain. One decision that you must make is the heat level. I use relatively mild one which are perfect for us, but you can use Thai Chillies, jalapeno or cayenne. The choice is yours.

Homemade Sweet Chilli Sauce

Why buy a mass produced sauce when you can make it yourself for a lot less. Also you can decide how hot you want it to be which I love and I love it hot.

4.90 from 140 votes

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Course: Dips and Spreads, Sauce

Cuisine: Thai

Keyword: Chillies, Sauce, Sweet Chilli Sauce, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 500 ml

Calories: 2kcal

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Ingredients

 

MetricImperial

• 3 clove garlic peel/finely chop
• 120 g red chillies slice with seeds
• 225 g sugar caster
• 250 ml water see note
• 125 ml white wine vinegar rice wine
• 1 tbsp corn starch corn flour
• 2 tbsp water mix with corn starch/cornflour

Instructions

• Remove the stalk of the chillies and slice in half lengthways. Finely slice the chillies as you don’t want a big chunk.
  120 g red chillies
• Place a small saucepan over a medium heat and add the water, sugar, vinegar, garlic the finely sliced chillies. Stir gently as the mixture comes to a boil to help with the sugar dissolving.
  3 clove garlic, 225 g sugar, 250 ml water, 125 ml white wine vinegar
• When the sugar has dissolve, reduce the heat until the mixture simmers and then leave for about 10 minutes.
• While the mixture is simmering, add the corn starch/cornflour to a cup and add the 2 tablespoons of water and stir to combine.
• Add the corn starch/cornflour mixture to the chillies, garlic mixture and stir constantly but gently while the sauce thickens.
  1 tbsp corn starch, 2 tbsp water
• Once thickened, remove from the heat and allow to cool slightly before pouring/ladling into bottles and jars.
• Seal the jars and bottles well and allow to cool fully before storing. I store open ones in the fridge and unopened in the larder.

Notes

Note: Try using bottled water as in certain areas the hard water can add a sheen to the sauce and add a nasty background flavour.

Sterilising the Bottles and Jars

You must use sterilised jars to avoid bacteria getting into the sauce. To sterilise a jar, turn on your oven to about 140C/275F/Gas Mark 1. I put my jars and bottle into a baking tray and place them all in the oven for 20 – 25 minutes. Remove from the oven and fill with the chilli sauce while the jars and bottles are still hot. This way the remain lovely and clean and bacteria free.

Nutrition

Calories: 2kcal | Carbohydrates: 0.5g | Protein: 0.01g | Fat: 0.003g | Polyunsaturated Fat: 0.001g | Sodium: 0.1mg | Potassium: 1mg | Fiber: 0.004g | Sugar: 0.5g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 0.1mg | Iron: 0.004mg