The perfect Spicy Sweet Chilli Sauce with garlic made at home without any preservatives or gluten. It uses fresh ingredients and you can adjust the flavours. You control the spice level, the sweetness and the texture. No artificial ingredients and made within minutes. The sauce has a place at every party and at most tables.
There are many ways to make sweet chilli sauce. This method uses two types of fresh chillies. Whilst the sweet chillies help build the texture and colour, the spicy chillies build the spice levels. I find the texture and flavour that you get from fresh ingredients far exceeds anything from a jar.
What is the perfect Spicy Sweet Chilli Sauce with garlic?
A chilli sauce made using red chilli peppers originates from Thailand. It is Nam chim kai in Thailand and easily found in most supermarkets across the world. The spicy heat element is from red chilli peppers with sweetness from sugar or honey. Vinegar helps balance the spicy-sweet flavour. Garlic is an amazing flavour enhancer in the sauce. It is the combination of all these flavours that makes it perfect.
Are there many types and versions of the Sweet Chilli Sauce?
Infinite versions can ben found across South Asia. The green version uses fresh coriander and shrimp paste. Whilst others have strong garlic flavours. It is not uncommon to find ginger or galangal in some versions. I prefer making my sauce at home, as it gives me the independence of controlling the sweet and spice levels.
What is the difference between Chilli Sauce and Sweet Chilli Sauce?
Chilli sauce is usually a hot sauce, primarily made with hot chilli peppers. A sweet chilli sauce is slightly more complex in its flavours. The spicy-sweet flavours are balanced to taste. The sweeter versions of the sweet chilli can be mild enough for some children.
How do you use Sweet Chilli Sauce ?
It is absolutely essential with spring rolls, eggrolls and fried finger foods. It works just as well with chicken nuggets, fish fingers, kebabs and sausage rolls. The sweeter versions of the sauce are popular with kids, as a dipping sauce.
Can I freeze Sweet Chilli Sauce?
Having never frozen it, I would advise against it. This recipe makes a cup of sauce. I prefer making it in small batches as we use it regularly. Store in a sterilised jar. Refrigerate after opening the jar and use within 6 weeks. However, if you find a better way to store the sauce, please leave me a comment below.
Why make Sweet Chilli Sauce at home?
The sauce is readily available at most grocery stores. It is even available on Amazon for delivery. However, it is still better to make at home:-
a. quality ingredients – you know exactly what is going in;
b. clean ingredients – you take personal care to ensure the ingredients are clean and safe;
c. control spice level suit your taste and make it child friendly if you need to;
d. control sugar level to suit your taste and health requirements;
e. control salt level to suit your taste and health requiremetns;
f. no preservatives, no additives or unnecessary flavour enhancers;
f. balance flavours to suit your taste – your favourite vinegar, quantity of garlic
There are health benefits and taste benefits for making the sauce at home. Make it in small batches, so you always have a fresh batch. It takes minutes to put together. You can experiment with alternative flavours. For instance, try lemongrass or coconut in place of garlic.
Spicy Sweet Chilli Sauce with garlicCourse: Ingredients, SpicesDifficulty: Easy
The perfect Spicy Sweet Chilli Sauce with garlic, made at home. Reduce the quantity of garlic if you don’t like strong garlic flavours.
3 red birds eye chillies
4-5 long sweet red chilli peppers
6 cloves garlic, minced (adjust to taste)
170 ml water
20 ml white vinegar
110 gms sugar
20 ml fish sauce (optional)
5 gms cornstarch or potato starch, combined with a tbsp of cold water
5 gms salt (adjust to taste)
- Roughly chop both the chilli peppers. Chop them using the ‘pulse’ switch on the chopper.
- In a small pan, combine the water, sugar, garlic and the chopped chillies.
- Cook on medium heat. As it comes to a boil, reduce the heat.
- Sprinkle the salt, and add the fish sauce and vinegar. Stir well.
- Cook on low/medium heat for 5 minutes. Stir occasionally.
- Add the cornstarch or potato starch slurry. Stir as the sauce thickens.
- Switch off the heat. Let the sauce cool down. The sauce thickens a bit more as it cools down.
- If using sterilised glass jars, pour the sauce whilst it is hot into the jars and seal.
- The potato starch gives a clearer sauce, as opposed to the cornstarch which gives a mirky effect.