Sweet Chilli Sauce

This homemade Sweet Chilli Sauce transforms ordinary meals into something special with its perfect balance of sweetness and heat. After years of buying store-bought versions, I discovered making it myself not only tastes infinitely better but allows me to control exactly what goes into it.

I first made this sauce when preparing a Thai-inspired dinner party for friends. The compliments came flooding in, and now I always keep a jar in my fridge for everything from dipping spring rolls to glazing salmon.

Ingredients

• White sugar: Creates the essential sweetness that balances the heat perfectly
• Water: Use filtered water for the cleanest flavor possible
• Rice wine vinegar: Provides a gentle acidity without the harsh bite of white vinegar
• Garlic cloves: Fresh garlic adds depth and aromatics that powder simply cannot replicate
• Long red chillies: Also called cayenne peppers these provide the signature heat while contributing beautiful color
• Cornflour: Essential for thickening the sauce to your preferred consistency
• Cold water: For mixing with cornflour to create a smooth slurry

Step-by-Step Instructions

Prepare the chillies:

Handle with care by wearing disposable gloves if sensitive. Remove the stem ends then slice lengthwise before finely chopping. Include the seeds for extra heat but avoid reducing to a paste as texture is important.

Combine base ingredients:

Add sugar, water, rice wine vinegar, chopped garlic and chillies to a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves completely.

Simmer for flavor development:

Once boiling, adjust to a rapid simmer on medium-high heat for exactly 12 minutes. This critical cooking time develops the flavors and begins to thicken the mixture naturally.

Create and add thickener:

Stir cornflour and cold water together until completely smooth. Lower heat before adding this mixture since it thickens rapidly. Remember to restir if prepared in advance as cornflour settles quickly.

Final simmer:

After adding cornflour slurry, continue simmering for precisely 3 more minutes, stirring constantly to prevent lumps and ensure even thickening throughout.

Cool slightly:

Allow the mixture to cool for several minutes before bottling. This cooling period helps distribute the chilli pieces evenly throughout the sauce rather than having them float to the top.

Bottle while hot:

Pour the still-warm sauce into a sterilized jar or bottle. The heat helps create a vacuum seal as it cools, extending shelf life.

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The garlic is my secret weapon in this recipe. While many commercial versions use garlic powder, the fresh cloves infuse during simmering, creating a depth of flavor that makes guests always ask for my recipe. My daughter who typically avoids spicy foods actually requests this sauce regularly, calling it "the good kind of spicy."

Storage Tips

Once bottled and cooled, this sauce must be refrigerated to maintain freshness. The sugar and vinegar act as natural preservatives, allowing it to last up to three months when stored properly. For best results, always use a clean spoon when removing portions to prevent introducing bacteria. The sauce may separate slightly during storage, but a quick stir will restore its consistency.

Heat Level Customization

The beauty of homemade Sweet Chilli Sauce lies in your ability to control the spice level. For a milder version, remove the seeds and membranes from the chillies before chopping, as these contain most of the capsaicin which creates heat. Alternatively, for those who enjoy more intensity, add 1-2 bird's eye chillies to the mix. Remember that the perceived heat mellows slightly after a few days in the refrigerator as the flavors marry.

Serving Suggestions

This versatile sauce pairs beautifully with so many dishes beyond the obvious spring rolls and dumplings. Try brushing it onto salmon fillets during the last few minutes of cooking for a caramelized glaze. Mix a spoonful with mayonnaise for an elevated sandwich spread or burger topping. Drizzle over cream cheese and serve with crackers for an instant appetizer that never fails to impress guests. It also makes a wonderful marinade for grilled chicken when combined with a splash of soy sauce and lime juice.

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Cultural Context

Sweet Chilli Sauce originated in Thailand where it is known as nam chim kai. Unlike many Western adaptations that rely heavily on cornflour for thickening, authentic Thai versions achieve their consistency through reduction. This recipe balances traditional methods with practical home cooking techniques. The sauce became globally popular in the 1980s as Thai cuisine gained international recognition, and today it represents one of the most beloved crossover condiments that has found its way into kitchens worldwide.

Frequently Asked Questions

→ Can I use a different vinegar instead of rice wine vinegar?

Yes, you can use white wine vinegar as a substitute. Avoid distilled white vinegar as it can be too strong and overpowering.

→ How can I ensure the sauce is not too spicy?

To reduce spiciness, remove the seeds and inner membranes of the chillies before chopping. You can also adjust the amount of chillies used.

→ How do I store this sauce?

Store the sauce in a sterilised jar or bottle and keep it in the refrigerator. It can last up to three months if kept sealed and refrigerated.

→ Can I make the sauce thicker or thinner?

To make it thicker, use 1 ½ tablespoons of cornflour instead of 1. For a thinner sauce, stick to 1 tablespoon of cornflour.

→ What should I do if the sauce separates after refrigerating?

Simply allow the portioned sauce to come to room temperature and stir it before serving. This will help ensure an even consistency.

→ Is it necessary to sterilise the jar before storing the sauce?

Yes, sterilising the jar ensures the sauce remains preservative-free and safe to consume for a longer time.