A spicy-sweet Asian condiment, homemade sweet chili sauce is easily made with dried chilis and sweetened only with honey.
I’ve always loved, loved, loved Asian sweet chili sauce – it’s my favorite thing to top Chicken-Lime Lettuce Wraps, Stir-Fry Vegetables, grilled chicken, and much more as I’m sure you could guess. However, I’ve often felt a tad guilty because sugar is the first ingredient (hello, that’s probably why I like it!), so I wouldn’t buy it very often. But then I’d be missing it. Ugh – the thought processes of healthy eating, right?
Sweet Chili Sauce
The other day I was creating a new slow cooker recipe to share with you (using chicken and our frozen, unblanched green beans – stay tuned!) and I just wanted sweet chili sauce to add to the other Thai-like flavors I had going on (fish sauce and lime juice…). But of course I didn’t have any. I hit the internet and discovered how easy it is to make homemade sweet chili sauce – and to be in control of the sugar content. Score! I didn’t have any fresh chilies, so I adapted this recipe to use dried chili flakes and to be sweetened with only honey – and just 1/3 cup in the whole batch!
The result is still a spicy-sweet concoction, but now I can have it whenever I want–especially because it only takes about 5 minutes to make. Really! It’s a lot more inexpensive with the dried chilis, too. So, to recap: this homemade sweet chili sauce is quicker to make than buy, cheaper and able to make it healthier–that’s the kind of pantry basic recipe I love.
Note: some have asked where to get the dried chili flakes – Amazon (my affiliate links) has a good price here for McCormicks and this is a great price for 1 lb. of organic chili flakes. You can also find them at Costco and in smaller jars at regular grocery stores spice aisles.
Click the arrow for the full chili sauce recipe (with print options)!
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Georgia says
June 13 at 1:56 pmHow long would it store for
Jami says
June 18 at 2:18 pmWe’ve had it for a month before using it up, but I think it would store longer than that even.
Carol L says
September 3 at 10:56 amI LOVE sweet chili sauce!!! I would make this, but change when you add the honey from the boiling stage to when it begins to cool in (under 100*) order to save the beneficial enzymes that are destroyed when heating. (otherwise, you might just as well use sugar!) I will make this soon! I usually just buy a large bottle that is pretty decent with regards to ingredients, but making my own is always better!!!!
Jami says
September 4 at 4:48 pmThat’s a good suggestion, Carol – thanks!
Rebecca Shashoua says
June 29 at 8:11 amAll I have is malt vinegar, could I use that?!
Jami says
June 29 at 5:09 pmProbably, Rebecca, though it may impart an malt flavor. 🙂
Des says
March 12 at 1:07 pmCould I use regular white vinegar?
Jami says
March 13 at 3:06 pmYes. I just usually use rice vinegar with Asian dishes and it’s a lighter flavor.
Julia says
April 10 at 2:04 pmWhere would you find dried chili flakes? I’m pretty comfortable in the kitchen but I’ve never seen them before.
Bill Mackie says
October 29 at 12:27 pmI just get them at Costco, but any supermarket should have something similar.
Cristi says
April 8 at 7:02 pmEeeek! So excited to try this!
★★★★★
Michele Laughlin says
April 8 at 5:53 pmI just made this and it is delicious (and spicy- I added an extra teaspoon of chili flakes) !! Thanks for this great and simple recipe!
★★★★★
Jami says
April 9 at 9:22 amI think you win the prize for first to make it, Michelle. 😉 Glad you liked it!
Cherie says
April 8 at 2:16 pmThis sounds wonderful – can’t wait to try it. Thank you !!
Cherie
Gresham, Oregon