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Introduction
Sweet chili sauce has its roots in Thai cuisine, where the combination of sugar, garlic, and fiery chili peppers creates a beloved condiment that adds depth and complexity to countless dishes. This healthier version maintains the authentic flavors while swapping out refined sugar for natural alternatives like honey or maple syrup. The result is a sauce that honors its cultural origins while catering to modern dietary preferences. Whether you're a seasoned home chef or a health-conscious foodie, this recipe is sure to become a staple in your kitchen.
Ingredients
• 1/2 cup rice vinegar
• 1/2 cup water
• 2 tablespoons honey or maple syrup (for vegan option)
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 teaspoons low-sodium soy sauce or tamari (for gluten-free option)
• 1/2 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (or more for extra heat)
• 2 tablespoons cornstarch
• 2 tablespoons water (for cornstarch slurry)
• 2-3 red chilies, sliced (such as Fresno or red jalapeño)
Step 1:
In a saucepan, combine rice vinegar, water, honey (or maple syrup), tomato paste, minced garlic, grated ginger, soy sauce (or tamari), sesame oil, and red pepper flakes. Whisk until well combined.
Step 2:
Bring the mixture to a simmer over medium heat and let it cook for 5 minutes, stirring occasionally.
Step 3:
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry.
Step 4:
Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly until the sauce thickens, about 2-3 minutes.
Step 5:
Add the sliced red chilies and cook for an additional 2 minutes.
Step 6:
Remove the sweet chili sauce from heat and let it cool slightly before serving or using in recipes.
Q: Can I make this sauce ahead of time?
A: Yes, this sweet chili sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
Q: Is this sauce spicy?
A: The recipe calls for a moderate amount of heat from red pepper flakes and fresh chilies. You can adjust the heat level by adding more or less of these ingredients to suit your taste preferences.
Q: Can I use a different type of vinegar?
A: Yes, you can substitute the rice vinegar with apple cider vinegar or white wine vinegar if desired.
• For a spicier sauce, add more red pepper flakes or use hotter chili peppers.
• Adjust the sweetener amount to your desired level of sweetness.
• This sauce is vegan, gluten-free (if using tamari), and free of major allergens.
• To thicken the sauce, mix the cornstarch and water in a small bowl until smooth, then whisk it into the simmering sauce.
• Substitute rice vinegar with apple cider vinegar or white wine vinegar if desired.
Serve the sweet chili sauce as a dipping sauce or drizzle it over stir-fries, grilled meats, or vegetables.
Let the sauce cool completely and store it in an airtight container in the refrigerator for up to 2 weeks.
Prepare the cornstarch slurry and slice the chilies while the sauce is simmering to save time.
- Taste the sauce and adjust the sweetness, heat, or seasoning as desired before serving.
- For a thinner sauce, add a little more water or vinegar.
- If the sauce thickens too much, add a splash of water and reheat it to thin it out.
For a tropical twist, substitute pineapple juice for the water. For a citrusy flavor, add a tablespoon of orange or lime juice.
This sweet chili sauce pairs well with stir-fries, grilled meats, spring rolls, and steamed vegetables. Serve it with a cold beer or a crisp white wine.
This sauce can be made year-round, but it's especially refreshing in the warmer months.
This recipe is free of major allergens like dairy, eggs, tree nuts, peanuts, and shellfish. It can be made gluten-free by using tamari instead of soy sauce.
