Sweet chilli sauce

Sweet chilli sauce
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I am a glutten for Chinese dippy things. Give me a plate of deep fried crispy starters and a few dips and I am in my element.

This deliciously sweet, pungent Thai sauce is so easy to make, tastes better than store bought and it’s additive free!
It’s versatile too. I love it with fish goujons, deep fried chicken and even as a dipping sauce for pizza crusts.

I use long red chillies which are generally milder but if you want something spicier you could substitute a few for the small bird’s eye chillies.

Makes approx 300 ml


15 red chillies
250 g sugar
150 ml rice wine or cider vinegar
150 ml water
½ teaspoon salt
¼ teaspoon black pepper
juice of 1 lemon


Cut the chillies in half lengthways and scrape out the seeds with a teaspoon.

Finely chop the flesh and place in a saucepan with the sugar, vinegar and water.

Heat gently to disolve the sugar then raise the heat and simmer briskly for 15 – 20 minutes or until the liquid has reduced to a light syrup. It will thicken a little more once it has cooled.

Remove the pan from the heat and set aside to cool completely

Once cooled, season with the salt and pepper and add lemon juice to taste.

Pour into a sterilized bottle and store in the fridge for up to 3 months.

Have you tried this recipe? I would love to hear your comments, good or bad.


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