Sweet Chili Sauce, also known as Thai Chili Sauce or nam chim kai, is a versatile condiment that adds a sweet, sour, and spicy flavor to various dishes. It’s perfect for dipping, and it goes well with Chicken Wonton Tacos and Bang Bang Shrimp.
Ingredients & Substitutions
Vinegar: Use rice vinegar in this recipe. It is made from fermented rice and adds just a touch of sweetness. You could get by with white wine vinegar if that is all you have on hand. Do not use distilled white vinegar in this recipe.
Sugar: Granulated sugar gives the sauce its sweetness.
Chili Pepper: Don’t forget about the chili pepper in the recipe to give the sauce a little kick. I used a habanero pepper. For even more heat, do not remove the seeds from the pepper. You could also use red pepper flakes or a hotter pepper for a spicier sauce.
Ginger: I peeled the ginger root and finely chopped it. However, in this recipe, you could get using ground ginger. (Pro tip: Use a spoon to peel ginger root; it works the best.)
Slurry: The slurry, made with cornstarch and water, will thicken the sauce.
What does Sweet Chili Sauce Taste Like?
Sweet Chili Sauce is a little bit sweet, a little bit sour, and a little bit spicy with the added chili pepper (habanero pepper). It is similar to sweet and sour sauce but has the kick from the habanero pepper. This batch really wasn’t too spicy. It does depend on the chili pepper you choose to add to the sauce. The habanero pepper I used in this recipe is rated at medium heat according to the Scoville scale. (This scale will let you know how hot a particular pepper is.) Making this sauce at home definitely lets you fine-tune it to your level of spice, which is one thing I love about homemade sauces. You can enjoy the sauce hot or cold. Try it with my Sweet Chili Chicken, Pork Potstickers, and Cream Cheese Wontons.
How Thick is the Sauce?
The sauce is thick enough to coat the back of a spoon. And, when you add the slurry and let the sweet chili sauce cool, it will continue to thicken. If you think the sauce is too thick, simply add a little water to it until it reaches your desired consistency. You can also warm it up in the microwave to thin it out a little.
What is the Difference between Sweet Chili Sauce and Chili Sauce?
There is a difference between this sauce and chili sauce. Sweet Chili Sauce is made with chili peppers and sugar, which gives it a sweet flavor. Chili sauce, on the other hand, is more tomato-based, almost like ketchup.
How to Store Sweet Chili Sauce
Sweet Chili Sauce can be stored in a sealed container in the refrigerator for up to a week. It can be enjoyed warm or cold. If you want to warm it up, place some in the microwave for 20-30 seconds, or until it has reached your desired temperature. This batch made about 1 1/2 cups.
More Sauces
Sweet Chili Sauce
Ingredients
Chili Sauce Mixture
- 1 cup (250 g) water
- 1 cup (238 g) rice vinegar
- ¾ cup (150 g) granulated sugar
- 2 teaspoons tomato paste
- 1 habanero pepper, finely diced (about 2 teaspoons)
- 2 teaspoons fresh ginger root, minced
- 1 teaspoon garlic, minced
Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- In a medium saucepan over medium-high heat, add water and vinegar.
- Add sugar, tomato paste, chili (habanero) pepper, ginger, and garlic. Stirring frequently, boil for about 10 minutes, or until the sugar is fully dissolved.
- In a small dish, combine cornstarch and water to create a slurry. Stir together until no clumps remain.
- Pour the slurry into the saucepan and stir to combine. Continue to cook the sauce, stirring occasionally, for about 8-10 minutes. The mixture will thicken slightly and should coat the back of a spoon. (Don't worry if the mixture is still somewhat thin; it will continue to thicken as it cools.)
- Remove from heat and allow the mixture to cool. If you feel like it is too thick after cooling, whisk in ½ teaspoon of water to thin it out as desired. It can also be thinned by warming the sauce slightly in the microwave at 20-30 second intervals, stirring in between.
- Store Sweet Chili Sauce in the refrigerator for up to a week. Serve warm or cold.
Video
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hi amanda do you think this can be canned? thanks looks delicious
Sure!
Canning Sweet Chili Sauce
Ingredients:
Follow the recipe as listed above.
Equipment:
Canning jars (pint or half-pint)
Lids and bands
Water bath canner
Jar lifter
Funnel
Clean cloths
Ladle
Instructions:
Prepare the Sauce:
Cook the sweet chili sauce according to the recipe instructions.
Sterilize the Jars:
Wash the jars, lids, and bands in hot, soapy water and rinse well.
Place the jars in a water bath canner or large pot, cover with water, and bring to a boil. Boil for at least 10 minutes to sterilize.
Keep the jars hot in the simmering water until you are ready to fill them. Place the lids in a small pot of simmering water (not boiling) to soften the sealing compound.
Fill the Jars:
Using a jar lifter, carefully remove the hot jars from the water and place them on a clean towel.
Using a funnel, ladle the hot sweet chili sauce into the jars, leaving about 1/2 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to remove any sauce residue.
Seal the Jars:
Place the lids on the jars and screw on the bands until they are fingertip-tight (do not over-tighten).
Process the Jars:
Place the filled jars back into the water bath canner, ensuring they are covered by at least 1-2 inches of water.
Bring the water to a boil and process the jars for 10-15 minutes (adjusting for altitude if necessary).
Once the processing time is complete, turn off the heat and let the jars sit in the canner for 5 minutes.
Cool and Store:
Using the jar lifter, carefully remove the jars from the canner and place them on a towel to cool. Do not disturb them for 12-24 hours.
After cooling, check the seals by pressing the center of each lid. If it doesn’t pop up and down, the jar is sealed.
Store the sealed jars in a cool, dark place. If any jars didn’t seal properly, refrigerate them and use within a few weeks.
Notes:
Always follow safe canning practices as recommended by the USDA or your local extension office.
Ensure you adjust processing times if you are canning at high altitudes.
Enjoy your homemade canned Sweet Chili Sauce!
Could it not keep longer than 1 week in frig ? Can it be frozen?.i live alone,could not use it all at once
Would honey work as a sugar replacement? I’m thinking stevia might not be good but maybe monk fruit or…?
Big Thank you!
haven’t tried it yet. i am looking for a recipe that tastes like pagoda’s sauce they include with their cream cheese wontons. any ideas?
Very easy to make nice flavor. I used dried red peppers. For me personally I would use a bit less next time. Nothing wrong with the recipes just a bit spacey for me.
Excellent and thank you for makinging my cooking life a lot more exciting.
I do not have a habanero on hand. How many chili flakes should I use?
I do not have ginger root on hand. How much ground ginger should I use?
I used about 1/4 teaspoon of ground ginger in place of the fresh
Sounds good all your receipts , thanks for share