Homemade Sweet Chili Sauce will become your go to condiment!
Are you looking to heat things up but keep it sweet? Oh do I have a recipe for you! This homemade sweet chili sauce is a nice balance of sweet and spicy. It will be your new ketchup (if you’re one of those ketchup-on-everything kind of people). Seriously, it’s that good! It’s great on rice, salads, Thai lettuce wraps, or our favorite Thai Spring Rolls! I won’t lie… I even put it on my eggs. It’s also great on chicken in the crockpot! Cook the chicken breasts right in this sauce. YUM-O! If you haven’t had this sauce you’ve got to try it. Your friends and family will ask for your top secret recipe, trust me!
I like to make a huge pot of this sauce at one time. Any extra sauce can be bottled or canned. The same effort with 10x the reward Because of the high vinegar content it’s great to can. I use a water bath method when canning. You can whip up a batch fairly quickly so NoBiggie if you just make a small amount.
I’m so excited for you to try this.
Homemade Sweet Chili Sauce
- 6 jalapeno peppers seeded (green for mild)
- 12 garlic cloves peeled
- 2 teaspoon red chili flakes
- 1 1/2 cups vinegar
- 3 cups sugar
- 3 tablespoon salt
- 4 1/2 cups water
- 6 tablespoon corn starch
- 3/4 cup cold water
Place all ingredients except the last two (cornstarch and water) in your blender. Puree until peppers and garlic are in very fine pieces.
Pour this pepper mixture into large pot. Heat over medium-high heat until peppers and garlic have softened (15-20 min). Stir frequently and watch closely as this mixture can quickly boil over if not watched.
Mix cold water and cornstarch together in a mixing bowl. Pour into boiling pepper mixture and whisk together until thickened (2-3 minutes).
You can either: can it immediately or cool a bit and serve. Store opened sauce in the refrigerator. It lasts in the fridge up to two weeks.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!