Nutritional values are estimates per serving
Glossy, sticky, perfectly balanced between sweet and heat. Homemade sweet chilli sauce takes 15 minutes and tastes completely different to the bottle — fresher, more vibrant and with actual chilli flavour rather than just sweetness. Goes with everything.
A note from us
Leave the seeds in the chillies for a proper sweet chilli sauce with real heat — removing them gives a milder result that is closer to the shop bought version. The cornflour is what gives it that characteristic glossy coating texture rather than a thin watery sauce.
What you need 🛒
How to make it 👨🍳
Blend the fresh chillies and garlic together in a small food processor or blender until finely chopped but not completely smooth — you want some texture remaining.
Add the blended chilli mixture to a small saucepan with the rice vinegar, caster sugar, water and salt.
Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce to a gentle simmer and cook for 8-10 minutes until the sauce has reduced slightly and the chilli flavour has mellowed.
Add the cornflour mixture and stir constantly for 1-2 minutes until the sauce thickens to a glossy coating consistency.
Taste and adjust — more sugar for sweetness, more vinegar for sharpness. The sauce will thicken further as it cools.
Pour into a sterilised jar and leave to cool completely. Keeps in the fridge for up to 3 weeks.
