Sweet Chilli Sauce

This is a ‘Thai style’ sweet chilli dipping sauce – once you’ve made this, you’ll never fork out for a bottle in the supermarket again.  again, another simple sauce which keeps for a very long time.  I enjoy stirring a couple of spoons of this into my Chilli con Carne just before serving…

Note: I used a mix of green & red chillis – visually the output was a little ‘brown’.  Don’t let this put you off.  Stick with red or green only will give you a really vivid colour, but mixing both still tastes great.

Makes approx 500 ml


  • 15 Cayenne Chilli Peppers, (red, green or mixed),Thai-style Sweet Chilli Sauce stalks removed
  • 250 ml Cider Vinegar
  • 350 g White Granulated Sugar
  • 1/2 tsp Salt
  • Water as required


  • Throw the chilli, sugar, salt & vinegar into a pan and bring to the boil
  • Simmer gently for approximately 10 minutes
  • With a hand blender, blitz the contents of the pan to get a course but even texture
  • Return to the heat for another 15-20 minutes to develop the flavour.  The sauce will continue to thicken arounf the syrup.  Add a little water to maintain a thick ‘pouring’ consistency.
  • Stir regularly to prevent sticking
  • Allow to cool and store in sterilized bottles.  Should keep in a cool dark place, unopened for 12 months
  • Refrigerate once opened and use within a couple of months or so

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