This Sweet Chili Sauce is a homemade version of the classic condiment - a delicious balance of sweet and spicy! Perfect as a dipping sauce, in stir fry, and in noodle or rice bowls.
While I buy many sauces at the store, often I prefer a homemade sauce for fresher flavor and adjustable spice.
In this homemade sweet chili sauce I use fresh garlic and ginger, which makes the sauce feel so much brighter.
I'm also not the biggest spice person, so I don't overdo it with the chili flakes. But if you love spice, this is the opportunity to add more!
This sweet chili sauce is perfect for dipping dumplings, spring rolls, or wontons. And it makes a delicious sauce for my sweet chili tofu!
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Why You'll Love This Sweet Chili Sauce
- Dietary needs - this sweet chili sauce is vegan, oil-free, gluten-free, and easily made refined sugar free
- Better than store-bought - it has better flavor from fresh ingredients, and you can easily adjust the heat to your taste!
- Multi-purpose - works as a sauce for stir fry, glaze for tofu, or dip for wontons or spring rolls
- Super quick - ready in 5 minutes
Ingredient Notes & Substitutions
- Rice Vinegar
- Organic Cane Sugar or Agave: I used cane sugar for the photos here, but a great refined-sugar free option is agave or maple syrup
- Water
- Sambal Oelek: this is red chili paste - it adds heat to the sauce! Similar hot pepper pastes like gochujang can also work!
- Red Pepper Flakes: for more heat! After making the sauce feel free to add more to your taste
- Garlic: fresh garlic is best here
- Ginger: fresh ginger is delicious, but optional if you don't have it. I don't recommend using dried because it can make the sauce gritty, but if you have freeze dried ginger, that's a good sub!
- Cornstarch Slurry: cornstarch helps to thicken the sauce. Usually with sauces we pre-mix with a bit of water to help avoid clumps. You can also use arrowroot
Step-By-Step Instructions
Step 1. In a small saucepan, heat all ingredients except the cornstarch slurry over medium heat. Bring to a simmer.
Step 2. Give the cornstarch slurry another stir and then add to the pan. Let cook at a strong simmer for 1 minute.
Step 3. Remove from the heat and let cool slightly before using.
FAQ & Expert Tips
If properly stored in an airtight container in the fridge, this sauce will last 1-2 weeks.
This sauce has a mild spice level. Feel free to add more sambel oelek or hot pepper flakes for more of a kick.
Recipe Prayer
Thank you God for this sauce - bless the food we are eating and allow it to nourish us. Amen.
More homemade sauces
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📖 Recipe
Equipment
Ingredients
- ⅓ Cup Rice Vinegar
- ⅓ Cup Organic Cane Sugar or Agave
- ⅓ Cup Water
- 1 Tablespoon Sambel Oelek
- ¼ Teaspoon Red Pepper Flakes
- 1 Clove Garlic minced
- ½" Piece Ginger grated, optional
- 1 Tablespoon Cornstarch + 1 Tablespoon Water mixed to form a slurry
Instructions
- In a small saucepan, heat all ingredients except the cornstarch slurry over medium heat. Bring to a simmer.
- Give the cornstarch slurry another stir and then add to the pan. Let cook at a strong simmer for 1 minute.
- Remove from the heat and let cool slightly before using.
Notes
Nutrition
Nutrition information is an estimate.
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