Sweet, spicy and sticky, this chilli sauce is perfect with curry, crispy chicken, kebabs or fajitas. Easy to make at home, this recipe yields 2 jars, so you can keep a jar in the fridge ready to serve.
“I had a sweet chili sauce for dipping my halloumi in London recently and loved it. I usually can’t handle hot chillies, but this was just right. I recreated that flavour using tamed, pickled jalapeños and only a few — just enough to feel the heat. I can’t wait to grill my cheese and dip it in this. It turned out perfectly. I made half the recipe since I live alone.”
– Christine
Nicky’s Notes
Who doesn’t enjoy sweet chilli sauce with chicken wings, as a dip for prawn toast or samosas, or even spooned over eggs and avocado at breakfast? The balance of ginger, garlic, chillies and red pepper gives this sauce its classic sweet-and-spicy character.
Prep takes about 20 minutes, then you leave the sauce to simmer until it becomes glossy and sticky. It’s an easy, rewarding recipe to make at home.
Why make it at home?
Homemade sauce lets you control texture and heat. You can make it thicker or thinner and adjust the chillies to suit your taste.
Table of Contents
- Nicky’s Notes
- What do we need?
- I don’t like it too hot!
- How to make it
- What to serve this sauce with
- How long can I store sweet chilli sauce?
- 📺 Watch how to make it
- Sweet Chilli Sauce Recipe
- More Sauces & Dips
What do we need?
This recipe uses red bell peppers, red chillies, fresh ginger, garlic, a tin of cherry tomatoes, red wine vinegar and golden caster sugar. The peppers add body and a fresh sweetness that balances the chillies.
I don’t like it too hot!
This is a relatively mild Thai-style sweet chilli sauce. Use mild chillies (Fresno or Serenade) alongside the red bell peppers for flavour without overwhelming heat. To make it hotter, swap a couple of the mild chillies for Thai bird’s eye chillies.
How to make it
Full recipe with exact quantities and detailed steps is in the recipe card below.
- Roughly chop the peppers, chillies, ginger and garlic and blitz in a food processor or chop finely by hand. Transfer to a large saucepan.
- Add the tinned cherry tomatoes, sugar and red wine vinegar, then bring to the boil.
- Reduce the heat and simmer gently for about 90–105 minutes, skimming any scum that rises to the surface. Stir occasionally as it reduces; in the last 20 minutes stir more often and break down any intact tomato pieces.
- Allow to cool slightly, then pour into sterilised jars and seal. The sauce will thicken further as it cools.
What to serve this sauce with
- Quick chicken or beef stir-fries
- Asian-style baked cauliflower wings
- Thai-style fish burgers
- Guacamole and egg breakfast bowl or avocado on toast
- Crispy sesame chicken or honey garlic chicken
How long can I store sweet chilli sauce?
- When cooled and sealed in sterilised jars, it will keep for up to 3 months in a cool, dark place. Refrigerate after opening.
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Sweet Chilli Sauce Recipe
Ingredients
- 8 red peppers, deseeded and roughly chopped
- 8–10 red chillies, roughly chopped (use milder varieties if you prefer)
- Finger-sized piece of fresh root ginger, peeled and roughly chopped
- 8 garlic cloves, peeled
- 400 g (14 oz) tin cherry tomatoes (or good quality chopped tomatoes, drained)
- 760 g (4 cups) golden caster sugar
- 210 ml (7/8 cup) red wine vinegar
Instructions
- Chop the peppers, chillies (with seeds), ginger and garlic by hand or in a food processor until finely chopped.
- Transfer everything to a large saucepan, add the tin of cherry tomatoes, sugar and vinegar.
- Bring to the boil, skim off any scum, then reduce the heat and simmer gently for about 90–105 minutes, stirring occasionally. In the final 20 minutes stir more often and mash any remaining tomato pieces.
- The sauce will thicken while cooking but remain pourable—about the consistency of tinned tomato soup. If it still seems thin, cook a little longer; it will also thicken as it cools.
- Turn off the heat and cool for 20 minutes, then carefully pour into sterilised jars. Seal and leave to cool completely before storing.
Notes
Note 1: Chillies
I use Fresno or Serenade chillies — common mild red chillies in UK supermarkets. They’re roughly the heat of a jalapeño. Increase heat by adding a couple of Thai bird’s eye chillies if you like it spicier.
Storage
Store sealed, sterilised jars in a cool dark cupboard for up to 3 months. Refrigerate after opening.
Why tinned cherry tomatoes?
Cherry tomatoes are slightly sweeter and contain less liquid than regular chopped tomatoes. If you use standard chopped tomatoes, drain a few tablespoons before adding to avoid a watery sauce.
Nutritional information is per tablespoon and is approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This sweet chilli sauce recipe was first posted in Feb 2014 and updated with new photos, video and tips. Further updates have been made to improve clarity and for housekeeping.
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Some links on original posts may be affiliate links which can earn a small commission at no extra cost to you. Nutrition information is approximate.