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Vibrant Sweet Chili Sauce

Category: Flavor Boosters Without Borders

This punchy sweet chili sauce gives you the right mix of sugar and tang, and the spicy kick comes from bird’s eye chili and bell pepper. Garlic and onion bring in more flavor, and vinegar keeps things lively. Starch gives it a shiny, thick finish so it sticks to whatever you’re dipping. It’s quick to throw together, super easy to stash in your fridge, and really perks up daily eats. Smother it on nuggets, fries, egg rolls, or just go wild drizzling it over anything roasted or grilled.

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Monica
By Monica Monica
Updated on Mon, 23 Jun 2025 14:43:09 GMT
A wooden spoon dips into a jar of bright red chili sauce. Pin
A wooden spoon dips into a jar of bright red chili sauce. | flavorsfuse.com

Bring sweet, tangy, and just a hint of spicy together with this homemade chili sauce. You'll never look at dipping the same way again, whether you're dunking chicken from the grill or crunchy spring rolls. Plus, you know what’s inside the jar and it’s fast. Once I mixed up a batch, I seriously couldn't grab the bottled kind anymore—there's just too much real flavor.

The first time my daughter and I made this, we crowded around the stove, sneaking spoonfuls right from the pot. It tasted like those summer BBQs from when I was a kid—only more fresh and full of life.

Irresistible Ingredients

  • Potato starch or corn starch: This is what thickens things up and makes it shiny. Potato starch gives it a velvetier texture if you've got some.
  • Sugar: Adds sweetness and helps the sauce last longer. Go for the basic white granulated kind.
  • Salt: Pulls the flavors together. Fine sea salt does the job nicely.
  • Vinegar: Brings the tang that wakes up the sauce. Clear vinegars like distilled or cane work best for a sharp pop.
  • Water: Helps everything blend and simmer. If you can, use filtered for a cleaner flavor.
  • Garlic: Deep, savory flavor. Fresh cloves really do make a difference here.
  • Yellow onion: Gives the sauce some body and a little sweetness. Pick one that feels heavy for its size.
  • Bird’s eye chili or chili flakes: Adds the heat. Fatter chilis mean more punch, flakes give you a gentler sauce.
  • Red bell pepper: Pick a fully red one for more sweetness and less bitterness.

Simple Step-by-Step

Cool and Store:
Let your sauce chill out on the counter until it’s no longer hot. Scoop it into a clean jar, seal it up, and keep it in the fridge for about four weeks. The flavor only gets better over time.
Thicken the Sauce:
Whisk the starch (potato or corn) into two tablespoons of water so there’s no clumps. Drizzle that into your simmering pot and keep stirring. You'll see it get thicker and shinier. Kill the heat as soon as it looks right, since it'll keep thickening while it cools.
Simmer and Season:
Pour your blend into a saucepan, then stir in sugar, salt, and vinegar. Stir as it heats, and once the sugar and salt disappear, turn the heat down low.
Blend the Base:
In your blender or processor, toss in the bell pepper, onion, chili, and garlic with the water. Buzz it until everything's chopped super tiny, but leave some texture—no baby food here.
Prepare the Vegetables:
Chop the onion and garlic. Pop the stems and seeds out of your bell pepper and chilies. If you’re dealing with fresh chilies, slice them thin so they blend in easier.
A jar of red pepper jelly. Pin
A jar of red pepper jelly. | flavorsfuse.com

For me, stirring in the garlic is everything. When it hits the hot mix, the kitchen smells incredible—spicy and sweet all at once. It always takes me back to making snacks for family movie nights.

Keep It Fresh

Pop your homemade chili sauce in a tightly sealed glass jar and stash it in the fridge. It'll taste great with the same texture for up to a month. Got extra? Pour it into ice cube trays and freeze—just thaw cubes when you want more.

A jar of red pepper jelly. Pin
A jar of red pepper jelly. | flavorsfuse.com

Easy Swaps

No bird's eye chilies at your store? Dried chili flakes will step in fine. Want to keep it super mild? Just use bell pepper and hold back the hot stuff. Out of potato starch? Cornstarch thickens the sauce about the same—just add a smidge more if needed.

How to Enjoy

This sauce is a killer sidekick for crispy dumplings, egg rolls, roasted veggies, or grilled chicken. I love swiping it over slabs of tofu before a broil or pouring some on scrambled eggs for a fun kick at breakfast.

Quick Backstory

This sweet chili goodness is a staple in Southeast Asia, loved for that blend of sweet with a little fire. Making it yourself means you call the shots on heat or sugar and tap into the tradition of hand-mixed sauces from Thailand (and all over).

FAQs About the Recipe

→ What brings the heat and sweetness in this sauce?

Sugar gives you the sweet part, while bird’s eye chilies turn up the spicy flavor. Both really mix for a bold punch.

→ Can I change how hot it is?

Definitely. Toss in fewer chilies or pick a milder one for less spice. Go the other way if you want it hotter.

→ How should I keep sweet chili sauce fresh?

Let it cool first, then pour it into a squeaky clean jar. Pop it in the fridge and it'll stay good for about four weeks.

→ What’s good to serve with this sauce?

This sauce plays nice with anything crispy or grilled—think fries, spring rolls, veggies, seafood, or meats.

→ Is corn starch okay instead of potato starch?

Yep, corn starch does the trick. Your sauce will still turn out nice and smooth.

→ Is it vegan-friendly?

You bet. Every single thing in here is plant-based, so it works for both vegans and vegetarians.

Sweet Chili Sauce

Zippy, sweet, and spicy dip that wakes up grilled and fried stuff with every bite.

Prep Time
5 min
Cooking Time
10 min
Total Time
15 min
By Monica: Monica


Skill Level: Beginner-Friendly

Cuisine Style: Asian

Yield: 24 Servings (Makes about 3 cups (so, nearly 48 tablespoons))

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Lactose-Free

What You'll Need

→ Vegetables

01 6 cloves garlic, roughly chopped
02 1 small yellow onion, chopped
03 1 to 2 bird's eye chilies, chopped up, or a pinch of chili flakes if you want
04 1 big red bell pepper, seeds out, chopped in pieces

→ Liquids

05 1/2 cup plain white vinegar
06 2 cups water

→ Seasonings

07 1 cup white sugar
08 1 tablespoon salt

→ Thickener

09 2 tablespoons cornstarch or potato starch
10 2 tablespoons water

Step-by-Step Guide

Step 01

Chop the garlic, onion, chilies, and bell pepper. Take seeds out of the pepper and remove stems from chilies before chopping.

Step 02

Toss the water, chopped bell pepper, onion, chilies, and garlic into a blender or food processor. Give it a few pulses. You still want little bits, not a runny puree.

Step 03

Scrape that chunky mix into a saucepan. Sprinkle in the salt and sugar, pour in the vinegar. Stir it all up, set it over medium heat, and let it cook until you can't see any sugar grains left.

Step 04

Mix the cornstarch or potato starch with 2 tablespoons water. Slowly add it into your bubbling sauce, keep stirring the whole time. Let it gently cook until it thickens up just a bit.

Step 05

Turn the heat off and let the sauce cool down entirely. It'll get even thicker as it sits. Pour it into a clean jar, screw on the lid, and pop it in the fridge. Stays good for about a month.

Step 06

Use as a dipping sauce with fried stuff, grilled meats, or roasted veggies. Or just slap it on as a tasty topping whenever you want.

Additional Notes

  1. Don’t blend the veggies too long, or you’ll lose those pretty pieces that spread the flavor around.
  2. Dial back on the chilies or just use bell pepper if you want it less spicy.

Essential Tools

  • Blender or food processor
  • Medium saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sterilized glass jar with lid

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 40
  • Fats: 1 g
  • Carbohydrates: 10 g
  • Proteins: 1 g