You know that feeling when you make something amazing and you can’t wait for your loved ones to try it? They love it so much that they cannot stop eating to tell you how delicious it is and you get that warm feeling in your heart. That is what gonna happen when you serve your family this homemade sweet chili sauce with some crispy wedges.
Getting the right ingredients is the key to the flavour and texture of this homemade sweet chili sauce. You will, of course, need red chilies. Don’t discard the seeds when chopping them, they add a bit of that smoky flavour. Then you will need a red capsicum for additional red colour. When your sauce is done, it will have a very vibrant red colour with just a hint of brown. Sooo inviting! I’m telling you, this sweet chili sauce is a real bomb!
Next, you will need a tomato, apple cider vinegar and ginger. My secret ingredient for this recipe is lemongrass. I just love it and it adds a nice fragrance to this sauce. I use the end part of lemongrass because it is more robust in flavour.
The thing that will make all these ingredients turn into a sticky, finger-licking chili sauce is honey. This is where you need to be mindful. Some types of honey have a stronger flavour which can take over and “mask” the flavours of other ingredients in your sauce. This is not what we want. This sweet chili sauce is so good because you can taste the essence of chilies and sweetness and texture of honey. So, the thing you want from honey is sweetness, not flavour. That is why for this recipe you will need to find honey that is neutral in flavour. My recommendation is white honey.
When you have all your ingredients ready, add them to the pot and boil over high heat for a good hour. You will notice how after an hour of cooking the content has reduced a lot and the sauce is getting thicker, but it is still a bit watery. The crucial thing to do now is take the pot off the heat, find those tomato slices and take them out. Tomatoes have a lot of water content and they already released their flavours and enriched the sauce, so you can discard them.
You can now return the pot to high heat again to boil for some 15 more minutes until it caramelises and thickens even more. I know you are impatient to try it but you’ll need to let your sweet chili sauce cool down completely. You can store it in a glass jar and it will keep for long in the fridge.
It is just epic and is safe for kids as well. Simple potato wedges taste so good with this sauce and homemade sour cream. Wait, what sour cream? Check out my blog post on how to make your dairy-free sour cream with just four ingredients.
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Chef Cynthia Louise xx
Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.