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Easy Sweet Chili Sauce

Easy Sweet Chili Sauce

Full of Plants
Super easy, 7-ingredient, and naturally sweetened chili sauce that is perfect to spice up your dishes! Sweet, garlicky, and super spicy!
5 from 2 votes
Prep Time 30 mins
Course Side Dish
Cuisine Vietnamese
Servings 0.75 cup
Calories 52 kcal


  • 10 goat horn chili peppers
  • 10 Thai chilies also called bird's eye chili
  • 4 cloves of garlic
  • 6 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp oil
  • 1 and 1/2 tsp salt
  • 1/2 cup water
  • 1 medium tomato
  • 1/2 cup 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 (both kinds) and remove the seeds. Transfer to a blender. Add the garlic, maple syrup, apple cider vinegar, oil, salt, and water. Add the tomato as well. Blend on high speed for 10-20 seconds, or until smooth.
  • Strain the juice through a fine sieve to remove the chili seeds and skins. Note: You can discard the pulp or use in stir-fries or marinades to add spiciness.
  • Transfer the strained juice to a saucepan and bring to a boil. Reduce the heat and let simmer uncovered for 7-10 minutes, or until it has slightly thickened and doesn't smell like raw peppers anymore. It will also get a slightly deeper red color.
  • Stir in the diluted cornstarch, and whisk until the sauce has thickened. Remove from heat and transfer to a clean jar. You can also let it cool completely and then transfer to a squeeze bottle.
  • 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, pizza, and more!



Serving: 1tbspCalories: 52kcalCarbohydrates: 9.9gProtein: 0.4gFat: 1.4gFiber: 0.4gSugar: 8.1g
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