Estimated reading time: 1 minute
Sweet Chilli Sauce is one of those ubiquitous sauces sold in bottles or jars as either Chinese or Thai. It is what it say – sweet and not spicy, so the chillies used are usually the milder variety. But of course, that doesn’t mean that you can’t make it sweet and spicy!
When I was growing up in Singapore, this was often served as a dip with savoury snacks in the afternoons. It’s still one of my favourite nostalgic indulgences. Fantastic as a dip with spring rolls and prawn crackers but also makes a great base or topping for little canapés. See the Amuse-Bouche and Canapés page for ideas.
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- 20 large red chillies
- 2 medium cloves garlic
- 125 ml clear vinegar
- 125 ml water
- 100 g white sugar
- 1 pinch of salt
- Roughly chop the chillies and place in a food chopper, along with the garlic.
- Chop to a semi fine state with as much water as needed.
- Mix everything together in a saucepan on medium heat and bring to a simmer.
- Lower heat right down and continue to simmer for 15 minutes until it's thickened.
- Check seasoning and that’s it! Transfer to a sterilised jar. Will keep in the fridge for up to a month.