This easy Homemade Sweet Chilli Sauce is a fantastic way to use up a bunch of homegrown chillies. Growing Chillies is a great place to start for Beginner Gardeners or those with limited space as they are easy to grow and can produce an abundance of chilli on one plant. Chilli plants like warm weather but they can be grown throughout winter in a greenhouse or warm spot. I will cut back my chilli plants soon, place in a warm area and let them go semi-dormant for the winter which is called “overwintering”. That way come spring and summer the plants are well established and will provide me with a decent crop.
This recipe can be adjusted to be as mild or hot as you like. You can use different chilli varieties but obviously the hotter the variety the more your sweet chilli sauce will pack a punch! If you are concerned I would remove and save the seeds from 3/4 of the chilli and once it has cooked down a bit, taste and add more of the seeds to get the desired heat. I just went all-in with the seeds and used a hot Thai Chilli variety so mine turned out quite hot but I like that.
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Watch Chilli Harvest and making Sweet Chilli Sauce
This easy Homemade Sweet Chilli Sauce is a fantastic way to use up a bunch of homegrown chillies. Growing Chillies is a great place to start for Beginner Gardeners or those with limited space as they are easy to grow and can produce an abundance of chilli on one plant.
This recipe can be adjusted to be as mild or hot as you like. You can use different chilli varieties but obviously, the hotter the variety the more your sweet chilli sauce will pack a punch! If you are concerned I would remove and save the seeds from 3/4 of the chilli and once it has cooked down a bit, taste and add more of the seeds to get the desired heat. I just went all-in with the seeds and used a hot Thai Chilli variety so mine turned out quite hot but I like that.
Roughly chop the Chilli, Garlic and Ginger and add to a mixing bowl or food processer.
Blitz the mixture into a rough paste using either a food processor or stick mixer. If using a stick mixer make sure you cover the bowl with a cloth to stop bits of chilli flying everywhere!
Add the blitzed chilli mixture to a pot and add Sugar, Vinegar and Salt.
Bring to the boil and then let it simmer on a low - medium heat until the mixture thickens (45min - 1hr).
The mixture will continue to thicken as it cools. Add a dash of water or extra vinegar if need be.
Heat oven to 130 degrees celsius and add your clean jars or bottles to sterilize for 15mins. Put the lids in a bowl of boiling water for 5 minutes.
Carefully pour the warm sauce mixture into your jars while they are still warm and secure the lids on.
Store in the fridge and use within 3-4 weeks*
* For long term storage place in smaller containers or jars and freeze or use canning methods for long term preservation.
Notes
If you want a mild sweet chilli sauce, remove 3/4 of the chilli seeds and set aside. Once the mixture has started to reduce, taste and add extra seeds as desired.
Serve with Sweet Potato Fries, as a Stirfry sauce, burger sauce or even add to noodles and vegetables for a deliciously tasty meal packed full of flavour.
If you have chilli plants that ripen at different times or a smaller amount to harvest, try freezing them whole until you have enough saved up to make the recipe. Other ways to preserve your chillies are to dry them out and keep them whole or try blitzing the dried chillies to make a chilli powder or flakes.
I hope you enjoy this easy homemade sweet chilli sauce!
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Vinegar and sugar make good preservatives. Provided you use sterilised containers - place them in boiling water for twenty minutes, add the sauce, seal, then boil again for ten minutes - you should be fine. Store the bottles/jars in a cool place out of direct sunlight.
Making your own sweet chilli sauce means you can tailor the heat to your own preferences. Use more or less hot birdseye chillies and remove the seeds or leave them in if you like it hot. Keep in an airtight jar in the fridge for up to three weeks.
Ingredients - Sugar, Tomatoes, White Vinegar, Chilli (9%), Capsicum, Garlic Paste, Salt, Maltodextrin (from Maize), Garlic, Maize Thickener (1422), Stabiliser (415). May Contain: Soy, Peanut, Wheat, Gluten. Made in Australia with at least 45% Australian ingredients.
The acetic acid present in vinegar helps in inhibiting the activity of microbes, which further prevents food spoilage. Vinegar is added to food items like Kimchi, Pickles and Sauces which extends their shelf life.
Thai Chili Sauce vs. Sweet Chili Sauce. Not to be confused with sweet chili sauce, traditional Thai chili sauce is made with fresh chilies, garlic, and fish sauce instead of just red peppers and sugar. It's bolder and more savory in flavor (although the sweet, spicy kick and sticky consistency are the same).
Once opened, sweet chili sauce needs to be refrigerated and typically lasts anywhere from 6 to 9 months. During storage, the sauce should be kept tightly sealed. If you choose to freeze it, be aware that while the sauce won't go bad, the texture and flavor may change slightly over time.
The best substitute for sweet chili sauce is a mixture of red pepper flakes, maple syrup (or vegan honey) and rice wine vinegar (or just rice vinegar).
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1️⃣ Temperature Magic: Did you know that proper temperature control is key to preserving sauces? Make sure to store your homemade sauces in airtight containers and keep them refrigerated at all times. This slows down bacterial growth and helps maintain freshness.
Divide between sterilized jars or bottles, label up and get gifting. It will keep for up to 6 weeks in a cool, dark place. Once opened, keep in the fridge and use within a couple of weeks. Trust me, once you taste it, it won't last long!
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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