This best homemade Thai Sweet Chili Sauce recipe is so quick and easy to make, naturally vegan, and tastes way better than the store-bought Asian dipping sauces! It’s free of additives, versatile, and perfect for any kind of food, including dumplings, scallion pancakes, spring rolls & more!
*Note: See recipe video and step-by-step photos above!
Rinse the peppers, remove the stems, and chop into pieces. Then place along with the garlic, rice vinegar, soy sauce, salt, and 3/4 cup of water in a blender and blend into coarser or finer pieces, depending on your desired consistency.
Pour the mixture into a saucepan, stir in the sugar and bring to the boil. Then reduce the heat and simmer for about 3 minutes.
Add 2 tablespoons of water to a small bowl and stir in the cornstarch to dissolve. Then stir it into the chili sauce and simmer for another 1-2 minutes until the sauce has thickened to desired consistency (the sauce becomes even thicker as it cools).
Finally, pour it into a clean jar or small bottle. Seal airtight and let cool. Store in the refrigerator for a week (or freeze for the future).
Red Chili Peppers: You can adjust the spiciness to your preferences by adding more / less hot, medium or mild red chili peppers or fruity bell peppers!
No fresh ingredients on hand? Use pickled red chili peppers OR substitute 2 1/2 tbsp (80g) sambal oelek OR 2 tbsp dried red chili flakes.
Red bell pepper (optional): gives your sauce a nice red color. Alternatively, use 1 tbsp of ajvar or a bit of beet juice or paprika powder for a more intense color.
Please read my blog post for further information and helpful tips!