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Sweet Chili Sauce Recipe
Made with bird’s eye chilis, garlic, red bell pepper, and ginger, my sweet chili sauce is the ultimate sweet, sour, and spicy condiment!
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
condiments
Cuisine:
Asian, Thai
Servings:
12
Author:
Kevin
Ingredients
1
red bell pepper
(or any sweet red pepper seeds removed), quartered
3
Bird’s Eye Chili
rough chopped
1
small yellow onion
rough chopped
6
cloves
garlic
2
tablespoons
grated ginger
2
cups
water
½
cup
white vinegar
1
tbsp
kosher salt
1
cup
sugar
2
tablespoons
corn starch
2
tablespoons
water
US Customary
-
Metric
Instructions
Pulse the bell pepper, chili, onion, garlic, ginger and water in a blender or food processor. Cut into tiny pieces but do not puree.
Transfer sauce pan. Add the sugar, salt, and vinegar. Bring to a simmer over medium heat and cook until sugar and salt are dissolved.
In a small bowl mix the cornstarch and water to form a slurry.
Turn the heat to low and and stir cornstarch slurry into the pan. Stir constantly until sauce thickens. Remove from heat and let it cool.
Serve as dip, toss with chicken wings or transfer to a jar and refrigerate for up to 4 weeks.
Notes
This makes 3 cups total, nutrition based on 1/4 cup per serving.
Nutrition
Calories:
82
kcal
|
Carbohydrates:
20
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
586
mg
|
Potassium:
44
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
320
IU
|
Vitamin C:
16
mg
|
Calcium:
8
mg
|
Iron:
1
mg