Description
This homemade sweet chili sauce offers a richer, more complex flavor than store-bought versions by using fire-roasted red peppers and smoked paprika. It balances sweetness, heat, and savory notes, making it versatile for dipping or as a stir-fry base.
Ingredients
Scale
- 2 large red bell peppers
- 3–5 fresh red chilies, minced
- 4–5 cloves garlic, minced
- 0.75 cup granulated sugar
- 0.5 cup rice vinegar
- 1 cup water, divided
- 1 tablespoon light soy sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon fine sea salt
- 1 tablespoon cornstarch
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
- Roast Peppers: Preheat oven to 400°F (200°C). Roast peppers for 20-25 minutes until skins blistered. Transfer hot peppers to a covered bowl and steam for 10-15 minutes. Once cool, peel off skin, remove seeds and stem, and roughly chop the flesh.
- Blend Puree: Place chopped pepper flesh and 0.25 cup water in a blender. Blend until completely smooth.
- Simmer Sauce Base: Combine pepper puree with 0.5 cup water, rice vinegar, sugar, soy sauce, paprika, and salt in a medium saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
- Add Aromatics: Add minced chilies and garlic. Reduce heat to low and simmer for 5 minutes to infuse flavors.
- Thicken Sauce: Whisk cornstarch with 2 tablespoons cold water to create a slurry. Slowly whisk the slurry into the simmering sauce. Increase heat to medium-low and cook for 2-3 minutes, stirring constantly until the sauce thickens and becomes glossy.
- Cool and Serve: Remove sauce from heat and allow to cool. The sauce will continue to thicken as it cools. Serve warm or at room temperature, garnished with fresh cilantro.
Notes
Store the sauce in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. To make it low-carb, substitute granulated sugar with a 1:1 ratio of monk fruit or erythritol. For extra flavor, add a squeeze of fresh lime juice after taking the sauce off the heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Roast, Simmer
- Cuisine: Asian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40 kcal
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: sweet chili sauce, homemade sauce, dipping sauce, condiment, roasted pepper sauce, asian sauce, spicy, vegetarian, vegan option