Whip up a batch of our Homemade Sweet Chili Pepper Sauce and discover your new go-to for adding a sweet kick to any meal. It’s easy, quick, and oh-so tasty!
You can make this sweet chili sauce as spicy as you like, which is great because everyone has their own preference.
Sweet chili sauce is huge in Thai cuisine and usually goes with things like fried chicken. Over there, they call it “chicken dipping sauce,” which pretty much says it all—it’s sweet but packs a punch.
I usually toss this sauce with meat, but it’s also awesome on veggies or to jazz up sandwiches, glazes, or marinades. Just the other day, I whipped up some amazing sweet chili chicken wings.
Even though it’s easy to just buy this sauce, making it from scratch is a game-changer. You’ll definitely taste the difference.
Let’s dive into how to make this awesome sauce.
🥘 Ingredients And Substitutes
- Chili Peppers. They bring the heat! Swap with cayenne for more punch or jalapeños for a gentler kick.
- Bell Peppers. Sweet and colorful, they balance the spice. No bell peppers? Try sweet pointed peppers instead.
- White Vinegar. Sharpens the sauce with a tangy edge. Apple cider vinegar is a great fruity alternative.
- Sugar. Softens the spice and boosts the flavor. Try brown sugar for a richer sweetness.
- Honey. For natural sweetness and smooth texture. Maple syrup is a fine substitute, offering a rich, woody taste.
- Salt. Essential for enhancing flavors. Use kosher salt for a less processed option, adjusting the amount as needed.
- Garlic. Adds depth. No fresh garlic? A little garlic powder works, but use it sparingly as it’s concentrated.
How to Make the Sauce:
First of all, pick your favorite peppers. Depending on that, you will control the level of your spiceness.
After you picked the peppers, chop the bell peppers into small cubes. I use a knife, but a food processor works too if you’re in a hurry.
Before handling the hot peppers, I always put on gloves to protect my hands from burns—and remember, don’t touch your face!
Remove the stems and decide whether to keep the seeds.
If the peppers are too hot, removing some seeds can tone down the heat.
I left most of the seeds in because we like our sauce spicy.
Peel and lightly crush the garlic next.
Toss all the ingredients except for the honey into a large bowl.
Quick Note: Use a stainless steel pan to avoid staining your cookware. If you use something like ceramic, it might stain.
Simmer everything on low heat for 30-45 minutes to soften the ingredients, making them easier to blend.
While that’s cooking, get your jars ready. I use small ones since a little sauce goes a long way. Just wash and dry them; no need to sterilize.
Once the veggies are soft, take the pan off the heat. Blend everything until smooth, then put it back on low heat.
Cook until it reaches a honey-like consistency, then stir in the honey.
Bring it back to a boil, then immediately turn off the heat. Pour the sauce into jars and seal them tight. Flip the jars upside down to cool.
Once cool, your homemade chili sauce is ready to use or store. Trust me, you’ll want to add it to almost everything, like our Sweet Chili Glazed Chicken Wings.
Enjoy your freshly made sweet chili sauce!
Recipe Card:
Homemade Chili Pepper Sauce
Ingredients
- 1.1 lbs Chili Pepper
- 2 Bell pepper
- 8 fl oz White vinegar
- 12 oz Sugar
- ⅔ cup Honey
- 1 teaspoon Salt
- 2 cloves Garlic
Instructions
- Cut into small cubes the chili and bell peppers. (Don't forget to use a pair of gloves to protect your hands from burning).1.1 lbs Chili Pepper, 2 Bell pepper
- Put the chopped peppers and the rest of the ingredients (excluding the honey for the moment) into the pan.8 fl oz White vinegar, 12 oz Sugar, 1 teaspoon Salt, 2 cloves Garlic
- Put the pan on a low heat and let them boil for approx — 45 min.
- In the meanwhile, prepare the jars in which you will put the sweet chili sauce.
- Mix all the ingredients with a manual blender.
- Return the pan on the hob on low heat until the consistency of the sauce will become similar to a jam.
- At the final, add the honey and let the sauce to boil once more. After that, turn off the fire.⅔ cup Honey
- Pour the hot sauce into the jars. Cover the jars with a cap.
- Put the jars upside down and let them cool down.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Heat Check: Chili peppers vary in spiciness, even among the same type. Taste a small piece before adding it to your sauce to make sure you get the heat just right for your taste.
- Storage Tips: Keep the sauce in a tightly sealed jar in the fridge; it’ll stay fresh for up to 2 weeks. If you need to store it longer, freeze it for up to 3 months.
- Adjusting Tartness: Too tart? Add a bit more honey or sugar. Too sweet? A splash more vinegar will fix it.
- Jar Sterilization: Planning to store your sauce or give it as a gift? Make sure your jars are sterilized to keep things clean and extend the sauce’s shelf life.
Rachel Witt
Godness! Just made it. turned out perfect !!!
Thank you, Victoria!
Wonderful cook
Made this sweet chili sauce last night. Easy to follow and the taste was delicious. Thanks.
Sophia
The sweet chili pepper sauce is a game-changer in the realm of condiments! Its sweet and spicy nature elevates any dish to new levels of deliciousness. This recipe is a must-try for all flavor enthusiasts!
Olivia
I recently made the sweet chili pepper sauce, and it was a flavor explosion in every spoon! The sauce was versatile, adding a delightful kick to everything from grilled meats to stir-fries. It’s a must-have condiment for those who appreciate bold and vibrant flavors!