Sweet Chili Recipe

I’ve always found store-bought sweet chili sauce a bit thin and overly sweet, which is why I created this flavor-packed homemade version. Say goodbye to bland store-bought sauces and hello to this flavor-packed homemade sweet chili recipe. We’re skipping the basic sugar-and-chili combination in favor of something richer, using fire-roasted red peppers and a hint of smoked paprika to create depth of flavor. The aroma alone when you roast those peppers is incredible. This recipe is incredibly versatile, perfect for dipping family favorites like spring rolls or adding a sweet heat to stir-fries, making it perfect for healthy, easy dinner ideas. It’s surprisingly easy to make a big batch for the week, and the flavor only improves overnight. Get ready for a sweet chili sauce that delivers savory complexity alongside its heat and sweetness.

Ingredients

• 2 large red bell peppers (approx. 400g)
  We use bell peppers as the base for this recipe, rather than just water, to give it a richer body and natural sweetness. Roasting them caramelizes the sugars, intensifying the flavor and creating a smoky backbone that sets this sauce apart. Look for firm, bright red peppers without blemishes for the best results.
• 3-5 fresh red chilies, finely minced
  The primary source of heat; adjust the quantity to your preferred spice level. For a milder sauce, use fewer chilies or remove the seeds and membranes before mincing (this removes most of the capsaicin). For a kid-friendly version, you can reduce this significantly or replace with a pinch of red pepper flakes for visual texture.
• 4-5 cloves garlic, minced
  Garlic adds a sharp, aromatic quality that balances the sweetness and chili heat. Minced garlic integrates best into the sauce base; avoid finely grated garlic, which can sometimes burn or become bitter during simmering. Fresh garlic cloves are essential for this recipe; powdered garlic will not provide the same depth of flavor.
• 150g (3/4 cup) granulated sugar
  Provides the classic sweetness that defines sweet chili sauce. Granulated sugar dissolves easily, creating a smooth, glossy texture. For an alternative, you can try substituting honey or brown sugar, though this will change the flavor profile and color.
• 120ml (1/2 cup) rice vinegar
  The acidity from the rice vinegar balances the sweetness of the sugar and peppers. Rice vinegar offers a milder, slightly sweet tang compared to distilled white vinegar. Do not substitute apple cider vinegar, as its flavor profile is too strong for this recipe.
• 120ml (1/2 cup) water, plus 60ml (1/4 cup) for blending, plus 30ml (2 tbsp) for cornstarch slurry
  Used for thinning the sauce base to the right consistency and creating the slurry for thickening. Use filtered water for the cleanest taste. The different measurements are for specific steps: blending the peppers, simmering the sauce, and mixing the slurry.
• 15ml (1 tbsp) light soy sauce
  Adds a vital layer of umami and saltiness that deepens the flavor profile beyond just sweet and spicy. Use light soy sauce to avoid overpowering the sauce with too much salt or dark color. For a gluten-free alternative, Tamari works perfectly; for a low-sodium version, use low-sodium soy sauce.
• 5g (1 tsp) smoked paprika
  This is the secret ingredient that provides the smoky notes. Use sweet smoked paprika (pimentón dulce) for a less intense flavor. Do not substitute regular paprika; it lacks the smoky character needed for this recipe.
• 2g (1/2 tsp) fine sea salt
  Enhances all the other flavors in the sauce, particularly the sweetness. Adjust according to taste after the sauce has thickened. Start with a small amount, as the soy sauce also adds significant sodium.
• 15g (1 tbsp) cornstarch
  A necessary thickening agent to give the sweet chili recipe sauce a glossy, clingy texture. Cornstarch slurry prevents lumps and ensures the sauce thickens consistently. Do not add dry cornstarch directly to the hot liquid, as it will clump immediately.
• 15g (1/4 cup) fresh cilantro, finely chopped, for garnish
  Adds a fresh, bright flavor and color contrast to the finished sauce. Use fresh cilantro only; dried cilantro will not provide the same aromatic lift. Garnish immediately before serving for best results.

Instructions

1. Prepare the Roasted Red Peppers: Preheat your oven to 200°C (400°F) to ensure even roasting. Place the red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are visibly blistered and slightly charred, and the flesh underneath feels very soft when pressed. Transfer the hot peppers to a bowl immediately, cover tightly with plastic wrap, and let them steam for 10-15 minutes; this makes the skin incredibly easy to peel. Once cool enough to handle, peel off the skin, remove the stems and seeds, and roughly chop the flesh.
2. Blend the Puree: In a blender, combine the roasted red pepper flesh with 60ml (1/4 cup) of water. Blend until the mixture is completely smooth and free of large pieces, scraping down the sides as necessary to incorporate everything. This creates the vibrant red pepper puree that forms the base of our sweet chili sauce.
3. Simmer the Sauce Base: In a medium saucepan, combine the red pepper puree, the remaining 120ml (1/2 cup) of water, rice vinegar, granulated sugar, light soy sauce, smoked paprika, and fine sea salt. Bring the mixture to a gentle simmer over medium heat, stirring continuously until the granulated sugar is fully dissolved. Keep the heat moderate; a gentle simmer is sufficient to dissolve the sugar without burning the base.
4. Add Aromatics and Flavor: Add the finely minced fresh red chilies and minced garlic to the simmering sweet chili recipe sauce. Reduce the heat to low and continue to simmer for 5 minutes, allowing the flavors to meld and infuse into the sauce base. Adding the garlic and chilies after the initial simmer preserves more of their fresh, pungent flavor compared to adding them at the beginning.
5. Thicken the Sauce: In a small bowl, whisk together the cornstarch with the 30ml (2 tbsp) of cold water until a smooth slurry forms, ensuring there are no lumps. Slowly pour the cornstarch slurry into the simmering sauce while continuously whisking to distribute it evenly and prevent clumping. Increase the heat slightly to medium-low and cook, stirring constantly, for 2-3 minutes, or until the sweet chili recipe sauce thickens and becomes glossy. If your sauce thickens too quickly and becomes gloopy, whisk in an additional tablespoon of water or rice vinegar to smooth it out.
6. Finish and Serve: Remove the sauce from the heat and let it cool slightly before serving. The sauce will thicken further as it cools; a hot sauce will be much thinner than a cold one. Serve warm or at room temperature, garnished with fresh cilantro as described.

Serving Suggestions and Variations

This homemade sweet chili recipe offers more depth than the store-bought versions, making it versatile beyond basic dipping. The smoky note from the roasted red peppers makes it a perfect pairing for many easy dinner ideas and high-protein snacks.

• For dipping: This sauce pairs perfectly with classic Asian appetizers like homemade spring rolls, potstickers, or crispy wontons. The smoky note also makes it ideal for dipping chicken nuggets, tenders, or grilled shrimp skewers. I personally love using this sweet chili recipe as a glaze on grilled chicken thighs for a quick family dinner.
• As a glaze or marinade: Brush the sweet chili recipe sauce over chicken wings or salmon fillets during the last few minutes of cooking for a glossy finish. It also makes a fantastic marinade for grilled tofu or vegetables.
• Stir-fry base: Use this sauce as a base for a quick family stir-fry. Add vegetables, protein, and a couple tablespoons of the sauce for a flavorful coating. You may need to thin it with a little water or chicken stock depending on the stir-fry volume.
• Heat customization: Adjust the heat level by adding more or fewer fresh chilies during step 4. For a very mild sweet chili recipe suitable for kids, use only a few small chilies or omit them entirely. For extra heat, add a pinch of cayenne pepper during the simmering process.

Make-Ahead Tips and Storage

This recipe is ideal for making a large batch and storing for future use. The flavor deepens and improves significantly after sitting overnight, making it perfect for meal prep recipes.

• Batch cooking: This sweet chili recipe is ideal for making a large batch. It’s one of my go-to methods for easy healthy eating throughout the week.
• Refrigeration: Store the sauce in an airtight container or jar in the refrigerator for up to 2 weeks. Ensure the container is clean before filling to maximize shelf life.
• Freezing instructions: For long-term storage, transfer cooled sauce to freezer-safe bags or containers (leaving some headspace for expansion). Freeze for up to 3 months. Thaw overnight in the refrigerator before use. Reheat gently on the stovetop or in the microwave.

FAQs

Can I use dried red pepper flakes instead of fresh chilies?

Yes, for a quick substitute, you can use dried red pepper flakes. Start with 1 teaspoon and add more to taste. Note that dried flakes will give a different kind of heat and won’t contribute the fresh flavor of real chilies to this sweet chili recipe.

How do I adjust the thickness of the sweet chili recipe sauce?

If the sauce is too thick, thin it with a tablespoon of water or rice vinegar at a time until you reach the desired consistency. If it’s too thin, create another small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and slowly whisk it into the simmering sweet chili recipe sauce.

Is this sweet chili recipe gluten-free?

Yes, this recipe is naturally gluten-free if you use Tamari instead of traditional light soy sauce. Ensure all other ingredients, like rice vinegar, are certified gluten-free if necessary, especially if you’re sensitive to cross-contamination.

Can I use a different kind of sugar?

You can use brown sugar, but it will create a darker sauce with a slightly different flavor profile (more caramel notes). Honey can also be used, but start with slightly less than the amount of granulated sugar, as honey is generally sweeter.

How can I make this sweet chili recipe low-carb?

You can easily make this sweet chili recipe suitable for low-carb meals by swapping the granulated sugar for a sugar substitute like erythritol or monk fruit sweetener. Use a 1:1 ratio for a start, then adjust to taste since sweetener intensity can vary.

How do I make this sauce even better for dipping?

I find that a quick squeeze of fresh lime juice right after taking the sauce off the heat brightens all the flavors significantly. It adds a final zing that cuts through the richness and sweetness of this sweet chili recipe.

Conclusion

This homemade sweet chili recipe elevates a pantry staple with a smoky, roasted flavor profile that goes beyond standard sauces. It’s perfect for creating quick meals and family dinners with a gourmet touch. If you love this recipe, consider saving it on Pinterest to revisit for future meal prep!

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