Looking for an easy, 7-ingredient sauce to spice up your dishes?
I have exactly what you need! This sweet and spicy chili sauce is perfect for dipping but also great to drizzle on top of anything. Egg rolls, spring rolls, potato fries, steamed veggies, rice, noodles, and more! Let’s make chili sauce!
To balance with the spiciness, we will use two types of chilis: goat horn peppers and bird’s eye chilis (also called Thai chili). The first one will make the base as it’s not too spicy and will give the sauce a bright red color. The second one which is much spicier gives the sauce most of its heat.
I went with 5 Thai chilies, and I found the sauce to be already quite spicy. If you want it spicier, add more. If you want a milder chili sauce, I would recommend using only 2 or 3. The great thing about making your own chili sauce is that you can tweak the spiciness to your liking!
Place the chopped chilis, garlic, water, maple syrup, and salt in a blender and blend until smooth. Next, transfer to a saucepan and let simmer for about 10 minutes to get rid of the raw chili flavor.
In the meantime, blend the tomato with water and apple cider vinegar. Add to the chili mixture, and cook for another 5 minutes to cook the tomato. The addition of tomato to the sauce adds a subtle sweetness and acidity.
To have a very smooth sauce, you want to strain through a fine-mesh sieve. Finally, to thicken the sauce put it back on the stove, add cornstarch, and whisk until it thickens.
I recommend transferring the sauce to a squeeze bottle as it will make it easier to use. It’s the perfect spicy sauce to drizzle on roasted veggies, rice, noodles, or to use as a dip for egg rolls, potatoes, or basically anything that needs some extra spiciness!
Let me know in the comments if you try this recipe!
- 10 goat horn chili peppers
- 10 Thai chilies (also called bird’s eye chili)
- 4 cloves of garlic
- 6 tbsp (90ml) maple syrup
- 1 tbsp (15ml) oil
- 1 and 1/2 tsp salt
- 1/2 cup (120ml) water
- 1 medium tomato
- 2 tbsp (30ml) apple cider vinegar
- 1/2 cup (120ml) water
- 2 tsp cornstarch diluted in 1 tbsp water (add more for a thicker sauce)
- Using gloves, cut-off the stems of the chili peppers. Roughly chop the chili peppers and add to a blender. Add the garlic, maple syrup, oil, salt, and water. Blend on high speed for 10-20 seconds, or until smooth. Do not wash the blender yet as we will use it again soon.
- Transfer to a saucepan and bring to boil. Reduce heat and let simmer uncovered for about 10 minutes, or until it has slightly thickened and it doesn’t smell like raw peppers anymore.
- In the meantime, place the tomato, apple cider vinegar, and water in a blender and blend on high speed for 20 seconds. Transfer to the saucepan, and let simmer for another 5 minutes, or until the sauce gets a bright red color.
- Strain the juice through a fine sieve to remove the chili seeds and skin. Put the chili juice back to the saucepan, stir in the diluted cornstarch, and heat for another 3 minutes, or until the sauce has thickened.
- Let cool completely before transferring to a squeeze bottle or jar. Store in the refrigerator for up to 10 days. Use this sweet chili sauce as a dipping sauce for egg rolls, potato fries, steamed veggies, or drizzle on rice, noodles, spring rolls, and more!
- Serving Size: 1 tbsp
- Calories: 52
- Sugar: 8.1g
- Fat: 1.4g
- Carbohydrates: 9.9g
- Fiber: 0.4g
- Protein: 0.4g