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Easy Sweet Chili Sauce

Easy Sweet Chili Sauce

5 from 4 votes
Author: Thomas Pagot
Super easy, 8-ingredient, and naturally sweetened chili sauce that is great to spice up your dishes! Sweet, garlicky, and perfectly spicy!
Prep Time : 30 minutes
Cook Time : 10 minutes
Total Time : 40 minutes
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 it 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 it 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, and steamed veggies, or drizzle it on rice, noodles, spring rolls, pizza, and more!



  • You can adjust the spiciness level by playing with the ratio of goat horn chili peppers to Thai chilies. I went with 5 Thai chilies, and I found the sauce to be already quite spicy. If you want it spicier: add more Thai chilies. If you want a milder chili sauce: Only use 2 Thai chilies.
  • The thinner your sieve, the smoother your sauce will be. I tried straining the sauce using a fine sieve mesh, as well as a nut milk bag. The nut milk bag way yielded the best consistency, but the sauce tends to dye the bag, so be aware of that.
  • To make it easier to use, feel free to transfer the sauce to a squeeze bottle.


Serving: 1 tbsp | Calories: 52 kcal | Carbohydrates: 9.9 g | Protein: 0.4 g | Fat: 1.4 g | Fiber: 0.4 g | Sugar: 8.1 g
Course : Condiment, Sauce
Cuisine : Vietnamese
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