Sweet Chili Sauce


by: Jose Dante Morados

We all love the Sweet-Chili Sauce to dip in our fried stuff. We yearn to savour that sugary-sweet-piquant concoction a lot. Most popular & tastier brands are from Thailand while the lower price ones from China are not that so remembered. Quality, many claim, is far behind Thailand's. Let's create our own Sweet Chili Sauce. Herebelow is the formulation. Kindly NOTE that I use grammage rather than the volumetric teaspoons and cups measurements. I particularly do this to prepare you guys into "commercial production" of what I post here. I am accustomed to weight measurements rather than by volume. You will find it very difficult to produce 100 gallons of Sweet Chili Sauce if your approach is "by the cups" or "by the teaspoons" or "a pinch of that" and "a dash of so and so". So prepare your kitchen weighing scales, proper utensils and containers.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 26-28

Water 450ml.

Cane or Palm Vinegar 80ml.

8 grams Kosher Salt

375 grams Cane Sugar

70 grams Bell Peppers (Combination of Red & Green)

2 grams Red Cayenne Pepper (or about 2-3 pieces)

15 grams Corn Starch

Nutrition Facts
Sweet Chili Sauce

Servings Per Recipe: 26

Amount per Serving

Calories: 61

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 120.2 mg
  • Total Carbs: 15.1 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 14.4 g
  • Protein: 0.1 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Direction:

2.  1.For multi-color presentation, head & stem cut-off, without removing seeds of red & green bell and red cayenne peppers, lay a portion or a piece of each (should they be smaller) into chopping board. Chop very finely. Include the seeds, set aside.

3.  2.Adding little of our water, also without removing seeds, head & stem taken-off, cut into 4 pieces & blenderize remaining bell and red cayenne until semi smooth emulsion is reached.

4.  3.Leaving about 50ml water for corn starch slurrying, pour remaining water into the blender. STIR manually with long teaspoon so emulsion will be scraped off and mix well with water.

5.  4.Pour into cooking kettle. Add vinegar, salt & sugar. Stir consistently and bring to a boil.

6.  5.While waiting, in a container, mix well 50ml water and corn starch until no lumps are visible.

7.  6.On first boil, simmer down to lowest cooking temp. Add in corn starch slurry and the finely chopped peppers.

8.  7.Stir until a bit viscous consistency is attained.

9.  8.Done.


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