Sweet chili sauce is a great addition to any home cook’s condiment recipe box. Used in a variety of Asian dishes sweet chili sauce provides a great savory zing along with a subtle sweet rang. I prefer to make it using Hungarian Wax peppers which provide a hardy satisfying heat. Although the traditional red jalapeño will make for a great heat which is milder and sweet!
Full time 1 hour (includes cool down time)
Makes approximately 1 1/2 cups sauce
You will need:
3-4 Hungarian Wax Peppers (or 2 large jalapeño peppers)
3/4 cup warm water
1/2 cup sugar
1/4 cup white vinegar
1/2 tbsp minced garlic
2 tsp salt
*optional 5 drops red food coloring, 2 drops yellow food coloring.
In addition:
2 tbsp warm water
1 tbsp cornstarch or arrowroot
Let us begin:
Starting with the peppers. You have to remember all the heat is mainly in the seeds and membranes. So you want to clear all of this out, unless you want more heat.
Then slice them up in roughly 1/2″ pieces.
In a blender or food processor, mix water, vinegar, sugar, minced garlic, salt, and your chopped peppers.
Purée until smooth.
Now I know what your thinking, what about the color? If you prefer the nice vibrat orangish-red add the food coloring in and give it a quick whirl.
Pour into a small sauce pot.
Bring to a boil over medium-high heat.
In a bowl mix together the warm water and cornstarch until it mixes smoothly.
Stir into boiling mixture using a whisk. The mixture will begin to thicken really fast.
Reduce to heat to medium and continue cooking for 3-5 minutes or until it has thickened nicely. It should coat a spoon back.
Remove from heat and allow to cool. Once cool move to a storage container and keep for up to two weeks.
Enjoy!