Homemade Sweet Chili Sauce
A fresh, bright, and punchy alternative to store-bought bottles. This sticky, glossy sauce hits the perfect balance of sweet, spicy, and tangy in under 30 minutes.
Ingredients
- 1/3 cup rice vinegar Mild, tangy base
- 1/3 cup water Balances the acidity
- 1/3 cup + 2 tbsp cane sugar Or erythritol for sugar-free
- 1 tbsp apple cider vinegar Adds fruity sharpness
- 1 tbsp sambal oelek Or 1–2 tsp dried red chili flakes
- 1 1/2 tsp garlic Finely minced
- 1 tsp ginger Finely minced
- 1 tsp tamari or soy sauce Tamari keeps it gluten-free
- 2 tsp cornstarch Dissolved in 1 tbsp cold water
- 1–2 drops natural red food coloring Optional, for a brighter look
Instructions
- Place all ingredients except the cornstarch mixture into a small stainless steel saucepan.
- Bring the mixture to a gentle boil over medium heat, stirring regularly until the sugar dissolves completely.
- Prepare the slurry by mixing 2 tsp cornstarch with 1 tbsp cold water until smooth.
- Slowly stir the cornstarch slurry into the boiling sauce while whisking continuously.
- Keep whisking for about one full minute until the sauce thickens and turns glossy.
- Remove from heat. Stir in food coloring if using, and let the sauce cool completely in the pan.
Notes
Store in a sealed glass jar. Refrigerate for up to one week or freeze for up to three months. If the sauce becomes too thick, stir in a small splash of hot water.