Sweet and Spicy Chili Sauce


Ever since moving into our house last year, I have been testing my green thumb, and I have something really exciting to announce.  I’ve done it!! I kept multiple herbs and other plans alive.  All summer!!  This is huge for me.  One of my favorites is a red chili plant, and boy has it been thriving.  I have been giving these little peppers away left and right, because I didn’t know what to do with them all…. until now.  I made the most amazing sweet and spicy chili sauce last week, and it has changed my life.  I want to put it on everything!!

What you need:

  • ½ cup rice vinegar
  • 1 cup water
  • 6 oz white sugar (use 150g, if you would prefer something less sweet)
  • 4 garlic cloves, chopped finely
  • 1 tbsp soy sauce (gluten-free soy sauce or salt if you’d like to keep it gluten-free or soy-free) OR ½ tbsp fish sauce
  • 1 tsp cayenne pepper (optional – halve it or leave it out if you prefer it less spicy).
  • 5 red chilies chopped finely or minced
  • 1 tbsp cornstarch
  • 2 tbsp water



  1. Add the first 6 ingredients in a nonstick pan. Heat over medium-heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Reduce the heat and let it simmer for about 5 minutes, or until slightly thickened.
  2. Add the chilis and mix it through. Let it cook for a couple of minutes.
  3. Mix the cornflour and water until smooth and add this to the sauce pan.
  4. While stirring frequently, simmer the sauce for a further 5-10 minutes or till it reaches a desired thickness. The sauce thickens as it cools, so keep that in mind.  If it thickens too much, add a little extra water to thin it out.
  5. Pour into glass jars with air tight lids.
  6. Cool to room temperature and store in the fridge.



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