The Easiest and Best Spicy Sweet Chili Sauce – easy to make, and easy to adapt and most importantly absolutely delicious! Learn how to make this authentic Asian sweet chili sauce with step by step instructions. Great for canning too.
The only recipe for Spicy Sweet Chili Sauce you’ll ever need!
Updated: December 2018
Imagine a steaming hot spring roll, an egg roll, fried chicken, grilled chicken, chicken wings, chicken nuggets, crab rangoon, wanton, fried calamari, cheesy toast etc. etc. Now imagine the same without that ever present, faithful sidekick – the dipping sauce? Not quite the same, is it? Whether it’s game day, or you’re eating out or you have friends over, sometimes a great appetizer or snack just isn’t the same without that beautiful condiment – the dipping sauce.
Although that’s not always the case – I recently made some Mini Cheesy Chicken Pies and Pork Sausage rolls, which I thought were perfect without any condiments. But for those moments when you do need one, an easy to make, insanely delicious, homemade dipping sauce might just make all the difference!
And one of my absolute favorite dipping sauces is Thai Sweet Chili Sauce! I used to ALWAYS have a bottle of sweet chili sauce in my fridge, and use it on pretty much everything. It’s my go-to condiment.
This really is the Best Thai Sweet Chili Sauce you’ll ever have! It’s one of the most popular posts on my blog with dozens and dozens of great reviews on here and on Pinterest. It’s ridiculously easy to make, but I’ve also provided ingredient substitutions to make it even easier for you.
Ingredients for sweet chili sauce
What is Sweet Chili Sauce?
A simple to make, thick, sweet and spicy sauce with a delicious garlicky kick. You can actually see pieces of chili and garlic suspended in the sauce in the pictures in this post. Sweet chili sauce is a classic condiment in Asian cuisine, especially Thai and Vietnamese cuisine.
Yes, it’s readily available in any supermarket or grocery store worth its salt. But if you know me, you know that I love to make whatever I can, whenever I can, from scratch. And this is one of those things that really is simple enough that you can make yourself at home easily. Plus you know exactly what goes in it, so it’s healthier, and with this recipe, you know that the results are going to be glorious! 🙂
First step in making sweet chili sauce – cook the sugar with garlic and the liquids
So on one of my trips to the grocery store, I looked at the label on the sweet chili sauce bottle and the ingredients were – sugar, water, pickled red chili, vinegar, garlic, salt and xanthan gum. That sounded simple enough, and all I needed was to find the best ratio of those ingredients.
How can I make sweet chili sauce easily?
Sweet chili sauce is easy. We’ve already established that. It comes together in just 10 minutes and you can store it in the fridge for up to 2 weeks.
One of the ingredients to make sweet chili sauce is pickled red chili. It’s pretty time consuming to make your own fresh chili paste and pickle it to make sweet chili sauce. But thankfully there is a readily available ingredient, which is a shortcut to help you make authentic sweet chili sauce.
And that’s SAMBAL OELEK! It’s an Asian chili sauce made with red chili peppers and vinegar. I always have a bottle of it in my fridge because I use it all the time when cooking curries or stir-fries.
Adding sambal oelek to the sauce base
Sambal Oelek used to be a little tougher to find, unless you had easy access to an Asian grocery store, but now you can easily find them in most supermarkets. Just check the Asian food aisle in your local supermarket. There are two types of Sambl oelek –
- Regular chili sambal oelek that I use for this recipe and,
- Chili garlic sambal oelek
For the most authentic flavor, use the regular sambal oelek. But if that’s not available, you can use the garlic version too. Just make sure to cut down the amount of garlic cloves in the recipe by half.
Once the sauce has come to a boil, add the cornstarch slurry to thicken the sauce
Another ingredient that I use to make sweet chili sauce is soy sauce OR fish sauce. Both of these ingredients help season the sauce and add another level of flavor to it. I love adding fish sauce for a more authentic Thai or Vietnamese flavor flair with a nice little umami kick too.
Cook until the sweet chili sauce has thickened to a desired consistency
CHECK OUT THE STEP BY STEP RECIPE VIDEO BELOW
What if I can’t find Sambal Oelek?
Don’t you worry! I tried different substitutions and found that you can still make delicious sweet chili sauce at home without sambal oelek. There’s a subtle difference in flavor and appearance with each substitution, but in the end, you still have a really flavorful sweet chili sauce!
Dried Chili Flakes
Dried chili flakes will make this sweet chili sauce a tad spicier. Instead of 2 ½ tbsp to substitute the sambal oelek, I only add about 2 tbsp of dried chili flakes, and a little extra vinegar (about 1 tbsp). You may need a little extra seasoning too, but that’ll be a personal preference.
Fresh Chili
I’ve made this with fresh chili too. Again, I only use about 2 tbsp of ground (or finely chopped) fresh chili. Make sure to find the red chili peppers for this sweet chili sauce recipe.
If you make this with red jalapeno, the spice level will be less, and you can use 2 tbsp of the peppers (with or without seeds).
If you have access to Thai red chili (the small red chili), you can use even less. These peppers are spiceeeey! It’ll be better to remove most of the seeds, and ONLY use the chili for to make the sauce. I typically only use about 1 ½ tbsp of ground Thai red chili peppers.
And ALWAYS remember to use gloves when handling fresh chili, especially Thai red chili peppers.
The difference in appearance between authentic sweet chili sauce (middle), sweet chili sauce made with clearjel for canning (bottom), and sweet chili sauce made with dried chili flakes (top)
Cayenne Pepper
I haven’t made sweet chili sauce with ground cayenne pepper (chili powder), but you could if you wanted to. It won’t look the same as the authentic sweet chili sauce, because there won’t be any flakes in the sauce, and you’ll end up with a colored thick sauce with pieces of garlic suspended in it. But the flavor should be pretty good (though not as good as with sambal oelek).
Can I make sweet chili sauce with a sugar substitute?
Absolutely!
- You can use honey, but it’ll change the flavor significantly, so as long as you’re OK with that, go for it. The sauce may require a little extra cornstarch to make it thicker as well. Adding honey will make this recipe not vegan.
- If you want to use brown sugar, you can do that too.
- If you want to use rice syrup (brown rice syrup), that’s also great. I haven’t made this sweet chili sauce with rice syrup before, but it should change the flavor.
Can I make this sweet chili sauce gluten free?
The only ingredient with gluten in this sweet chili sauce recipe is soy sauce. You can easily substitute the soy sauce with gluten free tamari sauce, to make sweet chili sauce gluten free. Using soy sauce or tamari sauce will still make sure this recipe is vegan as well. Alternatively, you can leave out the soy sauce and just season it with more salt.
I have also recommended using fish sauce instead of soy sauce for the more authentic Thai/Vietnamese flavor. Nuoc mam (Vietnamese fish sauce) and Nam pla (Thai fish sauce) are naturally gluten free, but not vegan.
Can I make this sweet chili sauce vegan?
Yes, you can.
While fish sauce does make the taste more authentic, you can leave out the fish sauce if you like. Just substitute it with soy sauce, tamari sauce (gluten free) or salt, to make this sweet chili sauce vegan.
Can I can sweet chili sauce?
You can, but I’m not a canning expert to be able to tell you HOW to can it. I’ve had many readers ask me this question and I’ve had many more readers tell me that they have canned their sweet chili sauce with success, with a few substitutions.
The one obstacle for canning this sweet chili sauce is the use of cornstarch to thicken the sauce here. Since recipes using cornstarch or cornflour are not recommended for canning, you will need to substitute the cornstarch if you’re planning on canning it.
Cornstarch can create lumps in the sauce during the canning process which can interfere with the process itself AND the final outcome.
There are TWO options for those of you who want to can this sweet chili sauce.
- Can the sauce WITHOUT the cornstarch, and then thicken the sauce later, before you use it.
- Substitute the cornstarch with Clear Jel (my recommended option).
Using Clear Jel for canning sweet chili sauce
You can use Clear Jel for this recipe and get great results! Make sure to use the cook type clear jel and NOT the instant type.
I’ve found that I have to use just a little extra Clear Jel than cornstarch to thicken this sweet chili sauce. For every 3 tsp of cornstarch (1 tbsp), I use 4 tsp Clear Jel (1 tbsp + 1 tsp).
Since Clear Jel is a modified cornstarch, it should be gluten free. But check with the manufacturer to be sure.
Are there any sweet chili sauce substitutes?
There isn’t really a substitute for sweet chili sauce. You could mix some sriracha with honey for a sweet and spicy substitute, but that’s just not the same.
But the good news is that this sweet chili sauce can be cooked in just 10 minutes (or less), and it’s ready to be enjoyed as soon as it cools down. Plus, with all the substitutions available, you can readily make this sweet chili sauce with what you have in your pantry.
How to store sweet chili sauce
Once you’ve made the sweet chili sauce, you can store it in the fridge for a couple of weeks. The high sugar content helps the sweet chili sauce last longer, but make sure you’re not contaminating it with other food particles.
I prefer to sterilize my jars (in boiling water, or the oven), and then add the hot sweet chili sauce to the containers. This way I know that they should last awhile (although, a batch never lasts too long because we use it on everything!).
I can say with plenty of conviction that this really is the BEST SWEET CHILI SAUCE you can make at home! 🙂 While the most authentic Thai sweet chili sauce requires that one special shortcut ingredient (sambal oelek), you can make it without sambal oelek too, as I’ve shown you guys here.
This sweet chili sauce makes for a great edible gift during the holidays as well! And now that you know how to make the recipe safe for canning, you can make the sauce last longer too.
This is definitely a recipe that you should add to your repertoire. Imagine telling your friends that wicked sweet chili sauce is all homemade? Plus it looks so pretty with that vibrant red color. That counts for something too right? 🙂
If you liked this easy sweet chili sauce recipe, don’t forget to subscribe for new (and free) recipes by entering your email address below or on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST and GOOGLE-PLUS too.
Spicy Sweet Chilli Sauce
Makes about 1 1/2 cups
The Easiest and Best Sweet Chili Sauce - easy to make, and easy to adapt and most importantly absolutely delicious! Learn how to make this authentic Asian sweet chili sauce with step by step instructions. Great for canning too.
Ingredients
- ½ cup rice vinegar unseasonsed
- 3/4 cup water
- 4 oz white sugar (1/2 cup + 2 tbsp)
- 5 garlic cloves chopped finely
- 1 tbsp soy sauce gluten free soy sauce or salt if you'd like to keep the recipe gluten free or soy free, OR 1/2 tbsp fish sauce
- 1/2 tsp cayenne pepper optional - halve it or leave it out if you like it less spicy
- 2.8 oz sambal oelek a generous 2 1/2 tbsp (please see recipe notes)
- 4 tsp cornflour / cornstarch (see recipe notes)
- 2 tbsp water
Instructions
Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper (if using) in to a non-stick pan. If you're using dried chili instead of sambal oelek, add it to the pan at the same time.
Heat over medium heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes.
Add the sambal oelek and mix through. Let it cook for a few minutes until it's slightly thickened (2- 5 minutes)
Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 2 - 5 minutes or until it reaches a desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out. If you're using Clear Jel, the sauce will thicken mostly only as it cools down.
Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).
- Cool to room temperature and store in the fridge.
Recipe Notes
Sambal oelek substitutions
- 2 tbsp dried chili flakes + 1 tbsp extra rice wine vinegar
- Finely chopped red chili (red jalapeno or Thai red chili - please read blog post for details)
Cornstarch substitutions
- For canning, use 5 ½ tsp of Clear Jel, dissolved in 3 tbsp water.
Please read the blog post for more ideas on substitutions for other ingredients.Â
I love this sauce on everything! You can use it as a dipping sauce for spring rolls, or even other snacks like the recipes I’ve linked to below.
Szechuan Salt and Pepper Shrimp (Salt and Pepper Prawns)
Spicy Thai Basil Chicken kebabs
![Spicy Thai Chicken Kebabs - With aromatic peppery authentic Thai Flavors these Black Pepper and Thai Basil Chicken are perfect for a backyard summer BBQ [ad]](https://www.theflavorbender.com/wp-content/uploads/2016/07/Spicy-Thai-Chicken-Skewers-1326-464x700.jpg)
Baked Mushroom Fries (Vegan friendly)
Caramelized Apple, Fennel and Pork Sausage Rolls
Sandra Patterson says
May 10, 2019 at 18:47Thanks for explaining that there isn’t really a substitute for sweet chili sauce since it is such a unique flavor. I have been wanting to experiment with chili for a while now, and I feel like this is a great place to start! Now I just have to buy some chili to actually experiment with!
Andi says
March 5, 2019 at 20:02Omg, I will never buy sweet chili sauce again. This was spot on. So yummy! Thank you!
Dini says
March 6, 2019 at 23:31Thanks so much for letting me know Andi! We put this sweet chili sauce on everything too! 🙂 So glad you liked it.
J says
February 12, 2019 at 13:19Hi Dini.
I’ve just discovered your site and have been reading through your wonderful recipes.
I have a question about the Sweet Chilli Sauce …
how long will it last in the fridge?
Thanks again for your site!
Dini says
February 12, 2019 at 20:13Hi J,
Thank you so much! Hope you enjoy the recipes! 🙂
I haven’t stored the sauce for longer than 2 weeks in the fridge, since we always end up using it up in that time. Hope that helps!
Denise says
January 31, 2019 at 21:47It’s has a such a good flavor but I wasn’t sure about the sugar. I used 4oz because that’s what you had first, in parenthese you had 1 cup plus 2 tbsp. And 1 cup is 8 ounces alone. I like the flavor with 4 oz so I’m not sure which you recommend. Should it be sweeter?
Dini says
January 31, 2019 at 22:16Hi Denise,
Thank you so much for pointing that out to me. 4 oz is the correct amount, and it should’ve read 1/2 cup + 2 tbsp in parenthesis. I’ve made that edit in the recipe now. I’m so glad you liked the sweet chili sauce! 🙂
Patti Gordon says
January 19, 2019 at 14:43This looks and sounds amazing! If it turns out as I expect it will I will want to can it for my family treats/gifts. I may have missed it in your blog & if I did, I apologize, but how long should I process the 1/2 pint & pint jars of this? I’m going to make this right now & use it on Dorie Greenspan’s Sweet Chili Pork Tenderloin 😉
Dini says
January 21, 2019 at 19:50Hi Patti,
Sorry for the late reply. Unfortunately, I haven’t canned this sauce before, so I’m not sure how long it should be processed for. The reason I included a canning-friendly variation of this recipe that uses clear jel was because of a request from one of my readers, but I haven’t canned the sauce myself before. I have read that cherry pie fillings with cook-type clear jel are processed for about 20 – 30 minutes, but I don’t know the specific times for this recipe. I usually sterilize the jars in boiling water and then fill them with the hot sweet chili sauce. I’m sorry I couldn’t be of more help.
Angela W Broyles says
January 14, 2019 at 15:52So, so good! I love being able to adjust the spice level to my preference. A pinch of cayenne is all I needed! Thanks!
Kelli says
January 10, 2019 at 13:09Will this remain edible if not stored in the fridge, if it is in a heat sterilized airtight jar??
Dini says
January 10, 2019 at 16:25Hi Kelli!
The sterilized jar is great to extend the life of sweet chili sauce IF it stays unopened (a great way to store batches for later). But, as soon as you open a jar it’s already open to the elements in the air. The fridge does slow down the activity of microbes and make it last longer.
But unfortunately, keeping it at room temperature will make it go bad sooner. Since this does have a higher level of sugar, sugar can also act as a preservative, but I can’t be sure how long it will stay food-safe at room temperature.
Jasmin says
December 11, 2018 at 20:25Hi Dini, I was wondering if I could substitute the rice wine vinegar with anything as I cannot have rice wine vinegar (any other vinegar is fine)?
Dini says
December 11, 2018 at 22:48Hi Jasmin!
You can substitute rice wine vinegar with white wine vinegar or apple cider vinegar. However, the taste will change as well then. Since white wine vinegar has a stronger taste than rice wine vinegar, you may need to reduce the amount of vinegar a little (you can add more at the end of cooking, to your taste). Apple cider vinegar can be used as well, but since it has a strong apple taste, the sweet chili sauce will be more fruity with apple flavor. I hope that helps!
Rob says
December 11, 2018 at 10:04I love sweet chilli and this is a great recipe.
But I might’ve messed up somewhere along the way.
Although it does taste and smell delicious, it came out really and I’m barely able to get it out of the jar, so I’m hoping to find out what went wrong for me?
Dini says
December 11, 2018 at 16:04Hi Rob!
Could you let me know how it came out? Unfortunately you left out a word, and I’m not sure how the sauce came out for you to help you figure out what might have gone wrong. 🙂
Rob says
December 14, 2018 at 04:06really thick and hardened within a couple of hours, is what I meant to say.
my bad, thanks for the reply though 🙂
Nancy Brown says
December 11, 2018 at 01:47Mine came out very runny & can’t use it for cream cheese topping. Should I try to recook it with more corn starch or start over?
Dini says
December 11, 2018 at 09:46Hi Nancy,
You can re-cook the sauce and add a little extra cornstarch. You don’t have to re-make the chili sauce again from the beginning. Alternatively, you can let it simmer for a little longer to let more water evaporate too.
Mizteeque says
November 9, 2018 at 08:49I love this recipe. Made mine with fresh chillies and soft brown sugar. Its quite possibly the best sweet chilli sauce recipe I have ever tried and will be my ‘go to’ from now on
Viviane Kinsella says
November 9, 2018 at 04:33Dried chilli works well in this recipe as a sauce, i used jam sugar in another batch to make a chilli jam and it turned out wonderful but if you want a thicker sauce you can use arrowroot instead of cornflour ( sauce remains clear) and is perfevt for canning.
DeNolava says
October 23, 2018 at 08:41This is so good and easy. I always have a bottle of this in the frig. It goes on just about everything i eat.
Ruby says
October 15, 2018 at 15:17Hi:) I’m just wondering, when you say 20kcal I’m assuming you don’t mean the whole thing is 20kcal so how much is 20kcal?
Thanks
Ruby
Dini says
October 15, 2018 at 20:52Hi Ruby!
The recipe is 32 servings / 32 tablespoons. Each serving is 20 calories (kcal). Hope that helps.
Moon says
November 16, 2018 at 00:26If u can tell it stays fresh upto how many days??
Dini says
November 16, 2018 at 19:28Hi Moon!
This will last for at least a week in the fridge. We always finish ours before that 🙂
Melanie Ford says
September 7, 2018 at 05:30I used this recipe however additionally sauteed diced red and green peppers with a diced red onion along with the flavors together with the additional ingredients was really yummy. Thank you
Anne says
September 2, 2018 at 09:18This sauce was so flavorful and so good! We I poured it over cod and baked it and everything came out perfectly! I reserved a little to drizzle on top before we are it. I will be making this again and again. Thank you!!
Tania says
August 31, 2018 at 16:27It’s so good!!!! Instead of cornflour, I used a low-sugar pectin to thicken it up so it’s more like a soft jelly but still very very yummy! The reason I used pectin was because I made a huge batch and canned them. THANks for sharing the recipe.
Misty says
April 5, 2018 at 18:57Can I substitute the sugar with honey? I am eating paleo.
Dini says
April 5, 2018 at 20:31Hi Misty,
Yes you can do that. But the taste will be a little different from classic sweet chili sauces.
I use about 3/4 cup – 1 cup of sugar for this recipe. So I would recommend using 1/2 cup (less sweet) or 3/4 cup (sweeter) of honey for this recipe. As honey is a liquid, you may have to cook the sauce for a little bit longer to get the right consistency. Just keep an eye on the sauce and you’ll be ok! 🙂
I hope that helps. I’d love to know how it turns out!
Jill says
March 25, 2018 at 09:04Just made this recipe yesterday and I loved it! My husband also said it was the best. I also wanted to find out if it could be canned and discovered that while cornstarch does not work well in canning recipes…Clear Gel and a couple other canning substitutes for cornstarch can be used instead. I have ordered some Clear Gel from Amazon. It is difficult to find in stores. Will let you know how it turns out. Thanks for a delicious substitute for store bought choices, with a little more zing, and no extra fillers and stabilizers.
Nancy says
February 24, 2018 at 13:37This sauce looks amazing! May I ask what brand of sambal oelek do you buy?
Dini says
February 25, 2018 at 09:31Thank you Nancy! This sauce is pretty addictive 😉
I use Huey Fong Sambal Oelek Chili Paste, which is my favorite brand of sambal oelek.
Firdyyy says
November 28, 2017 at 09:44Great idea! I tweaked the recipe a little: replaced the white sugar with brown sugar and maple syrup, added a teaspoon of Vegeta (Polish veggie stock powder), stirred in two Kaffir lime leaves and used roasted garlic instead of raw ones. It’s not as sweet but definitely has a deep, savoury, umami flavour from the roasted garlic, brown sugar, maple syrup and Vegeta. The lime leaves and rice vinegar then gives the flavor a bright lift! Can’t wait to have this in an omelette sandwich and as a dipping sauce for deep fried spring rolls.
Firdyyy says
November 28, 2017 at 09:50The Vegeta was a substitute for fish sauce and soy sauce to keep this recipe vegan, gluten-free and contains no refined white sugar or high fructose corn syrup (sometimes found in bottled Thai sweet chilli sauces here in the US). Love this idea and will never buy from the store again. It only took 20-30 mins to make this.
Marcia says
November 22, 2017 at 11:44The recipe calls for 4 red chilies. So I got sweet mini peppers. I have no idea what kind of peppers to use for this. Help!
Dini says
November 22, 2017 at 23:19Hi Marcia
This recipe calls for any red chilis. Red jalapenos will be less spicy, but thai red chilis will be the best (spicy) option. Peppers don’t work in this recipe as they won’t provide the heat necessary for a traditional sweet chili sauce. If you are unable to find fresh red chili, the best option is to use Sambal oelek (which you can easily find in the asian aisle of supermarkets or in your local asian stores). Hope that helps! 🙂
Karen says
October 30, 2017 at 17:02Can this be canned ?
Dini says
October 30, 2017 at 18:04Hi Karen!
I haven’t canned this myself. But I have been told that the sauces thickened with cornstarch don’t can very well. However, I was also told that the sauce can be canned WITHOUT cornstarch, and then thickened before you use the sauce instead. I hope that helps.
Dini
M says
September 14, 2017 at 22:33Can I use dried chili?
Dini says
September 19, 2017 at 21:24Hi!
I haven’t tried dried chili with this recipe. I don’t think it will have the same texture as the dried chili won’t soften too much in the sauce. The taste may stay the same, but I cannot be sure.
Julie says
August 3, 2017 at 12:05I love being able to make my own sauces and we’ll love this one!
B says
June 13, 2017 at 14:41Wow. So so good. Never buy shop bought again
Stacy says
June 3, 2017 at 05:27All You need to know Is” Yummy D” This is so dang good!!! Why on earth would you ever buy jarred sweetened chili sauce when you can make this recipe. Sambal Olek has been a staple in my house for many many years. Many thanks Flavorblender for posting!
Clare says
April 16, 2017 at 07:41Can’t wait to try this. I hate buying the shop bought stuff, never know what’s in it, but this recipe looks fab. Thanks for sharing x
Victoria says
January 22, 2017 at 21:14Great recipe! Made this tonight and mixed it with some cauliflower for a main dish and it came out great. I doubled the recipe and substituted with red chilis- I suggest starting with only a couple red chilis and working your way up. I like spicy but using 5 chilis was even a bit much for me. Can’t wait to make it again. Thanks so much!
Tina says
January 10, 2017 at 16:15LOVE IT!!!!!!
Shirley Tin says
January 7, 2017 at 09:28Hello! How much cream cheese i should be placed in order to make it creamy??
Thanks for your ideas and lovely post!!
Xx
Dini says
January 8, 2017 at 19:40Hi Shirley!
I don’t have a set amount of cream cheese to add to make it creamy, because I just add as much as I want for my personal taste. Another serving option is to turn out a tub of spreadable cream cheese and pour some sweet chili sauce on top and serve it as is 🙂 (As you can see in my recipe here – http://www.theflavorbender.com/2016/01/mango-jalapeno-jam-cream-cheese-dip.html
I hope that helps!
Dini
Kevin | Keviniscooking says
November 16, 2016 at 21:20How did I miss this one? Love it! Thanks Dini 🙂
Judy says
October 21, 2016 at 00:48Living in a rural area I have to substitute things all the time. One of my most favorite things is red chili paste in a tube,it’s the perfect heat level and available. I’ll let you know how it works.
Katie says
September 20, 2016 at 13:52About how long does this keep in the fridge for ?
Dini says
September 20, 2016 at 14:13Hi Katie!
Honestly, we finish every batch in about 2 weeks, but this can keep for maybe up to a month or even longer – if the glass jars are sterilized before you put the sauce in there.
Hope that helps!
Dini
Eileen says
July 13, 2016 at 19:40I have to make this for my kids! They love Spicy Chili and I hate buying any processed bottled ones. Love this pinning for tomorrow
Lulu says
June 25, 2016 at 05:56What is sambal oelek ? Where would I find it?
Dini says
June 25, 2016 at 07:04Hi Lulu!
Sambal Oelek is a paste or sauce made out of fresh chili and vinegar. You can find it in an Asian store, or in the Asian food isle in some supermarkets 🙂 I’m not sure where you live – but I buy mine from the local Asian store, but I have seen them at Hy vee and Walmart too (in the USA). I have also bought them from Woolworths and Coles in Australia. I hope that helps!
If you cant find Sambal oelek, you can substitute it with fresh chilli ground up with a splash of vinegar, but use 1 tbsp less than the recipe as it is likely to be more spicy than sambal oelek.
Rebecca U says
June 7, 2016 at 20:24What is corn flour? I have read that it could be cornstarch…or corn meal (masa) depending on the culture. My instincts tell me that for this recipe it is cornstarch. Please confirm,. The recipe looks delish! Thanks!
Dini says
June 7, 2016 at 20:33Hi Rebecca!
Yes! Your instincts are right 🙂 Corn flour is corn starch. Thank you so much! I hope you try this recipe and love it!
Rebecca U says
June 7, 2016 at 21:14Great Dini, thanks for the quick response! Can’t wait to try it. FYI I haven’t looked for the Sambal Oelek in my local grocery yet….but if all else fails, one can purchase from Amazon. Just in case someone else cannot find it. I love trying new and interesting things and from the description of this ingredient it sounds like something I would love to experiment with.
Dini says
June 7, 2016 at 21:36No problem Rebecca! I hope you do find Sambal Oelek. I love Sambal Oelek, I always keep a jar of it in the fridge and use it for day to day cooking! If you can’t find it, you can use fresh red chilis and grind them into a paste. It will be spicier, so you will have to use slightly less of it!
I am not sure if you live in the US, but if you do – I easily found Sambal Oelek at Hyvee.
Rebecca U says
July 1, 2016 at 09:10Hi Dini! Well….I finally got around to making this sauce to serve with some oven fried chicken strips I made this week….all I can say is WOW!! Fabulous sauce I will make again and again. My hubby flipped for it…now I am thinking up more ways to use it. Love the idea of pairing with cream cheese for a dip or a spread. Thank you!!
allan says
May 19, 2016 at 13:27I live in N.E, England and I have not heard or seen Sambal Oelek! and in your recipes can you give the weight of a cup of whatever please or will any size cup do ??
Dini says
May 19, 2016 at 14:12Hi Allan!
You should be able to find Sambal Oelek in an Asian Grocery Store, but if you can’t find it, you can substitute with fresh red chilli that has been ground into a paste. You can use the same amount – but it will be quite spicy, so I suggest using a little less (about 50 – 55g)
The cup I used for this recipe measured 240mL, but you can use a 250mL cup as well (250mL is the standard cup measurement in England). 250mL of water is about 250g water too. Once you measure the water, measure 1/2 that amount for the Rice wine vinegar.
I hope that helps Allan! 🙂 Don’t hesitate to contact me if you have any more questions.
Willow | Will Cook For Friends says
March 17, 2016 at 09:23That gif is killing me, haha! I have GOT to make this sauce. I feel like I’m going to want to dip everything in it!
Hilda says
January 31, 2016 at 17:51I can think of so many ways to use this, I doubt it would last any time at my house. Bookmarked it!
Jhuls | The Not So Creative Cook says
January 31, 2016 at 02:14I love that you used sambal oelek instead of Thai red chilis and that means this recipe is hassle-free. Wohoo! I am saving the recipe and going to try it soon. I love Sweet Chili Sauce a lot and this is one of the things I make sure I always have in my pantry. Thank you for sharing, Dini. x
Bam's Kitchen says
January 23, 2016 at 18:59We use Spicy sweet chili sauce a lot and your recipe is perfect as I currently have loads of both dried and fresh chilis in my pantry. You sound like my boys as they love it hot!!!
Dini says
January 23, 2016 at 19:25That’s perfect!! 🙂 If you’re using Fresh chilli then it’s even better! You can grind them in a mortar and pestle with a little vinegar and use it in place of the Sambal Oelek! (PLUS they would be spicier too!! Which is even BETTER for me too! :D)
Ramona W says
January 20, 2016 at 15:25That looks insanely good!! I would love to eat it with a spoon! 🙂
Marsha | Marsha's Baking Addiction says
January 18, 2016 at 10:01I absolutely LOVE sweet chilli sauce! A perfect dipping sauce!