Extra-Spicy Sweet Chili Sauce

Sweet chili sauce is always a spicy food fan favorite. Even kids get into the flavor, that pairing of sweet and a little heat tickling the tongue. But this recipe is for the more hardcore extreme eaters out there.

This is an extra-spicy sweet chili sauce that’s adjustable to the red chili level you prefer. Red serranos (10,000 to 23,000 Scoville heat units) work perfectly well for a little extra heat. But don’t feel like you need to stop there. Peri-peri chilies (50,000 to 100,000 SHU), scotch bonnets or habaneros (100,000 to 350,000 SHU), and ghost peppers (roughly 800,000 to 1,000,000 SHU) all work here too. And, of course, the sauce gets more devilish the bigger those heats get.

This recipe works on so many types of foods. It’s quite versatile, from a steak topping to a french fry dipper to a topping for savory snacks.

If you store this extra-spicy sweet chili sauce in a sterilized jar, it’ll keep for up to two months. Use it on opening (or if it’s stored simply in a container in a refrigerator) within two weeks.

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Extra-spicy sweet chili sauce

Extra-Spicy Sweet Chili Sauce

A bold take on a sauce favorite – for those that enjoy bigger heat
5 from 1 vote
Servings 12 servings
Calories 54 kcal

Ingredients
 
 

  • ½ bell pepper
  • cup sugar
  • cup rice vinegar
  • 2 drops red food coloring
  • 1 tablespoon soy sauce
  • 2 red chilies as hot as you want, red serrano or piri piri work well
  • 1 teaspoon red pepper flakes
  • 2 teaspoons ginger finely chopped
  • 1 teaspoon garlic crushed
  • 1 tablespoon cornflour
  • 3 teaspoons water

Instructions
 

  • Finely chop the bell pepper and chilies.
  • Place the peppers with the vinegar, food coloring, soy sauce, red pepper flakes, chopped ginger, and garlic in a saucepan and simmer on medium heat for 15 minutes. Remove from the heat (but don't turn off the flame.)
  • While simmering, combine the cornflour with water to make a smooth paste, then stir into the sauce while off the heat.
  • Replace the pan back onto the heat and simmer while stirring consistently, until thickened
  • Pour into a jar and allow to cool completely.

Notes

If you use a sterilized canning jar, this sauce can keep for up to two months, unopened. Eat within two weeks when opened (or if not kept in a sterilized jar.)

Nutrition

Calories: 54kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 88mgPotassium: 44mgFiber: 1gSugar: 12gVitamin A: 276IUVitamin C: 17mgCalcium: 4mgIron: 1mg

ENVIRONMENTAL INFORMATION

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UPDATE NOTICE: This post was updated on June 3, 2022 to include new content.
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