Sweet Chili Sauce
This homemade sweet chili sauce is a delightful blend of sweet and mild heat, perfect for grilling, dipping, or enhancing various dishes.
Ingredients
Main Ingredients
- 1 large Red Bell Pepper Adds sweetness and base flavor
- 1 piece Bird’s Eye Chili Provides a mild heat; adjust to taste
- 1 medium Yellow Onion Contributes aromatic flavors
- 2 cloves Garlic Enhances flavor depth; fresh preferred
- 1 cup Water Forms the base of the sauce
- 1/4 cup Vinegar Adds tanginess; rice vinegar is recommended
- 1/2 teaspoon Salt Balances flavors; sea salt preferred
- 1/2 cup Sugar Adds sweetness and viscosity
- 1 tablespoon Potato Starch/Corn Starch Thickens the sauce; omit for thinner consistency
Instructions
Preparation
- Start by washing the red bell pepper and bird’s eye chili. Remove the seeds from the bell pepper and chop it into small pieces. Chop the yellow onion and mince the garlic cloves.
Combine the Base Ingredients
- In a medium-sized saucepan, add the chopped red bell pepper, bird’s eye chili, yellow onion, minced garlic, and water.
Cook the Mixture
- Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 10-15 minutes or until the vegetables have softened considerably.
Blend for Smoothness
- Remove the saucepan from heat and use an immersion blender or a regular blender to puree the mixture until smooth. If using a standard blender, let it cool slightly before blending.
Add Vinegar and Sweetness
- Return the pureed mixture to the saucepan and stir in the vinegar, salt, and sugar.
Thicken the Sauce
- If you prefer a thicker sauce, mix the potato starch with a little water to create a slurry and add this to the saucepan while simmering, stirring continuously until thickened.
Final Simmer
- Let the sauce simmer for another 5-10 minutes, adjusting the heat. Taste and adjust seasonings as needed.
Cool and Store
- Once the sauce has reached the desired thickness and flavor, remove it from heat and allow to cool completely.
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Notes
Store the sauce in an airtight container in the refrigerator for up to 2 weeks. You can freeze it in small portions for longer storage.