Description
An irresistible homemade Sweet Chili Sauce with the perfect balance of sweet, tangy, and spicy flavors. This quick and easy recipe is perfect as a dipping sauce for appetizers, a glaze for grilled dishes, or even a condiment to add a zesty kick to your favorite meals. With just a few pantry staples, you can create a versatile sauce that will elevate any dish.
Ingredients
Units
Scale
Sauce Base
- 1/2 cup rice vinegar (unseasoned)
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tablespoon soy sauce
- 2 tablespoons sambal oelek (store-bought chili garlic paste)
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon ground ginger or 1/2 teaspoon fresh ginger paste
Thickening Mixture
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the Sauce Base
In a medium saucepan over medium-high heat, combine the rice vinegar, water, sugar, soy sauce, sambal oelek, minced garlic, and ginger. Stir regularly until the sugar is fully dissolved, and the mixture is well blended. - Thicken the Sauce
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Gradually add this mixture to the saucepan, stirring continuously. Let the sauce cook and thicken for about 1 minute. - Cool and Store
Remove the saucepan from heat and let the sauce cool completely. Once cooled, pour the sauce into an airtight jar or container. Store it in the refrigerator for future use.
Notes
- For a spicier kick, increase the amount of sambal oelek or add a pinch of red pepper flakes.
- This sweet chili sauce can also be used as a marinade for grilling or baking proteins like chicken, shrimp, or tofu.
- Store the sauce in the refrigerator for up to 2 weeks in an airtight container.
- If using fresh ginger, grate it finely for an even flavor distribution.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 55
- Sugar: 12g
- Sodium: 65mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
