Skip to Content

Simple Spicy Sweet Chilli Sauce

This simple sweet chilli sauce recipe is perfect for everything from slathering onto bacon sandwiches through stir fry sauces and glazes.

Portrait close up image of sweet chili sauce served in a dipping bowl with chillies and bottles of sauce

A Simple Chilli Sauce.

I love this recipe, it takes some store cupboard ingredients and mixes them with our crop of chillies to form a really versatile and delicious sauce.

I use it in everything from stir-fries like my chilli beef with noodles through to the sauce for my sesame coated salmon fillet.

It is also my goto sauce to add to a bacon sandwich and it gets used in lots of my glazes.

It is a recipe that requires very little skill other than the patience to prepare the chillies.

Whilst we are on the topic of preparing chillies… If you rub your hands with oil before you start it will prevent the capsaicin from entering your pores.

This means it will wash off when you have finished and no chance of stinging eyes or worse later in the day!

Portrait close up image of sticky glazed chicken drumsticks with snipped chives served with herbed potato wedges
Sticky Chicken Drumsticks with a Sweet Chili Sauce Glaze

What Chillies to use.

I would not necessarily call myself a chilli connoisseur but I do know that all chillies have different flavours as well as heat levels.

As a result I tend to blend the chillies that I use in the sauce.

Generally speaking, I will mix cherry bomb chilli peppers, with cayenne and a Thai birds eye chillies.

The Cherry bomb peppers are the mildest, roughly the same sort of spice levels as a jalapeno pepper.

I use these for the main body of the sauce and they make up around 65% of my mix. A quarter of my mix is usually cayenne pepper and just 10% Thai birds eye chilli.

A general mild red chilli makes an ideal sub for the cherry bomb peppers. Habanero or Scotch bonnet make a good swap for the Thai birds eye chillies.

Overhead portrait image of a spicy pork ramen noodle soup served in a bowl with turquoise chopsticks
BBQ Pork Ramen with Sweet Chilli Broth

How to Vary the Spice.

Tolerance to the spicy chilli heat varies from person to person massively. So, in reality, you will need to work the exact balance to your own tastes.

In fact, that is the true beauty of this recipe, you can make it as hot or mild as you like!

The easiest way to vary the heat is covered above. Simply swapping out a hot chilli for a milder one makes a big change.

However by doing that you are also swapping out flavour.

Removing the seeds and thin membrane from the hotter chillies can also help.

Naturally, most of the heat will remain and it is not a magic bullet. But it will reduce the heat and the intensity of the heat whilst keeping the flavour.

It also makes for a better eating sauce, I will usually remove 50-60% of all of the seeds when I am making this recipe.

Square image of sweet chili sauce served in a dippiing bowl with chillies and bottles of sauce
Yield: 500ml

Sweet Chilli Sauce Recipe

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

A sweet chilli sauce is my favourite condiment, I use it on everything from bacon sandwiches through to glazes for ribs.

Ingredients

  • 300 g Chilli Peppers
  • 6 Cloves Garlic
  • 125 g Light Brown Sugar
  • 100 ml Water
  • 50 ml Mirin
  • 50 ml Light Soy Sauce
  • 50ml White Wine Vinegar

Instructions

  1. Prepare your chillies by removing the stalks and if you want to remove some or all of the seeds.
  2. Peel and roughly chop the garlic cloves.
  3. Place all of the ingredients into a pan and bring to the boil, stirring to ensure that the sugar is all dissolved.
  4. Reduce the heat to low and simmer for 15 minutes making sure that the sauce does not catch on the bottom of the pan.
  5. Transfer to a blender or use a stick blender and blitz to a texture that you prefer.

Notes

The calorific value of this recipe refers to the full amount.

This sauce will last for around 10 days in the fridge and it improves with a few days to "mature".

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 781Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3752mgCarbohydrates: 181gFiber: 5gSugar: 160gProtein: 11g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Brined pork chops paired with some sweet yet salty glazed nectarines are a great alternative to the traditional pork with apple sauce combination.
Previous
Brined Pork Chops & Glazed Nectarines
Vertical image of duck with plum sauce against a red background
Next
Simple Szechuan Duck Breast in Plum Sauce

Molly Kumar

Tuesday 1st of September 2015

Aaaaah, this is an absolute fav of ours with hot deep fried snacks :) Great recipe.

Brian Jones

Tuesday 1st of September 2015

Cheers Molly, I have this with all sorts of stuff and deep fried snacks do work wonderfully well with it.

Tina Marie

Tuesday 1st of September 2015

Just opening up your page made my mouth water! I've got to make this sauce. It looks so very tasty.

Brian Jones

Tuesday 1st of September 2015

I like it when that happens ;) I hope you enjoy it, it is really simple to make.

Preethi'scuisine

Monday 31st of August 2015

Loved the colour. Thanks for sharing this recipe. Would love to try this .

Brian Jones

Tuesday 1st of September 2015

Thank You Preethi, give it a try it is really simple to make :)

Sandhya

Monday 31st of August 2015

Brian, This sauce looks absolutely amazing. Love the color and am drooling....I love sweet chili sauce. I will definitely try this recipe. Thanks for sharing!

Brian Jones

Tuesday 1st of September 2015

Thanks Sandhya, I hope you enjoy it, so simple to make and much tastier than commercial sauces!

shobha

Monday 31st of August 2015

Thanks for the recipe.. so nice to make the sauce at home.Will try it.

Brian Jones

Tuesday 1st of September 2015

Thanks Shobna, I hope you enjoy it :)