Tuesday, 24 June 2014

Sweet Chilli Sauce

I am a massive fan of sweet chilli sauce, and I know I'm not alone on this. It makes its way in to my meals probably at least once or twice a week at the moment. It's delicious and so versatile - drizzled over baked salmon, in a chicken stir fry, or at the moment I'm loving dipping little prawn crackers in to it for a light snack as a treat. 

I can get through a bottle of Blue Dragon fairly quickly, and with the help of my boyfriend (who introduced me to it!) we really do go for it.

I was browsing through Frugal Feeding, one of my favourite foodie blogs, and I found a recipe for homemade sweet chilli sauce. It had never really occurred to me to make my own before, I don't know why but it seemed like a lot of faff. But when Nick said that his simple recipe would taste just as good for 1/4 of the cost of a bought bottle, I had to try making my own, with a few very minor adjustments.

This recipe takes 20 mins to make, and it makes one small jar of sauce, but it can easily be doubled. 


200ml water
2 red chillies, I like to keep the seeds in but they can be taken out if you prefer
2 cloves of garlic
3 tbsp sugar
2 tsp corn flour


1. Roughly chop the chillies and peel the garlic. Blend the water, chillies, garlic and sugar together in a food processor, or I used a hand blender. Transfer this mixture, which should be a bit chunky, in to a saucepan and bring to the boil. Then reduce and simmer for 5 mins.

2. Next, add the corn flour which should be mixed with a little bit of water to make a roux. Stir through the mixture and cook for a further 5 minutes before taking off the hob and allowing to cool. 

3. Once cool, transfer the sauce to a jar and refrigerate. On the off chance that the sauce gets a bit too thick and jelly-like, just add a tiny bit more water without reheating. 

And there you have your own lovely jar of homemade sweet chilli sauce! You can thank me later.


  1. Oooo, this is worth trying. My boyfriend gets through LOADS! How long will it last for?

    1. This is definitely worth trying! It's a little less thick than shop bought sauces but I put this down to it having 10 times less sticky sugar in there. I made this nearly 2 weeks ago and stored in the fridge it's still good