Homemade Sweet Chili Sauce

a jar with sweet chili sauce with a spoonful digging into the bowl.

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This homemade Sweet Chili Sauce is tangy, sweet, and spicy, made in one pot in under 15 minutes! Naturally sweetened with honey and with no artificial ingredients, it's delicious as a dip or dressing for shrimp, noodles, tofu, and more!

Prep Time5

Cook Time8

Total Time13

Course: sauce

Cuisine: Asian, thai

Diet: Gluten Free, Halal, Low Fat, Low Lactose, Vegan, Vegetarian

Skill Level: Beginner

Servings: tbsp

Author: Rena Awada

Ingredients

½ cup water
¼ cup rice vinegar
¼ cup honey or maple syrup
1 tablespoon tomato paste
2 cloves garlic minced
1 teaspoon grated fresh ginger
1 teaspoon red pepper flakes adjust to taste
1 tablespoon low-sodium soy sauce or tamari
1 tablespoon cornstarch
1 tablespoon water for slurry

Instructions

In a small saucepan, combine the ½ cup water, ¼ cup rice vinegar, ¼ cup honey or maple syrup, 1 tablespoon tomato paste, 2 cloves garlic, 1 teaspoon grated fresh ginger, 1 teaspoon red pepper flakes, and 1 tablespoon low-sodium soy sauce or tamari.
Bring the mixture to a gentle simmer over medium heat.
In a small bowl, whisk together the 1 tablespoon cornstarch and 1 tablespoon water to create a slurry.
Slowly whisk the slurry into the saucepan.
Continue simmering for 2 to 3 minutes, stirring frequently, until the sauce thickens.
Remove from the heat and allow the sauce to cool. It will continue to thicken as it cools.
Transfer to a jar or airtight container and refrigerate until ready to use.

Notes

Storage: Store the cooled sauce in a lidded jar or airtight container in the fridge for up to 1 week. Freezing isn't recommended as the sauce may split.

Tips and variations:

Always whisk cornstarch with cold water first, before gradually whisking into the hot liquids. This will make sure the sauce doesn't become lumpy.
Use a fresh jar of red pepper flakes for the best flavor. If they've been sitting in your pantry for a while, they can lose some pungency.
Swap red pepper flakes for finely chopped red chili (remove the seeds for a milder sauce) for a fresher flavor.
Note that the chili sauce will thicken as it cools, so don't worry if it seems a bit thin while still warm.
Use fresh lime juice in place of the rice vinegar, and fish sauce in place of the soy sauce, for a Thai-inspired twist.

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