While most sweet chili sauce brands purchased in the grocery store don’t contain animal products, they may contain processed sugar (and lots of it!) plus preservatives. Traditional Thai chili sauce often includes fish sauce. Making your own Sweet Chili Sauce at home is pretty simple — and you can control the type and amount of sweetener added while also excluding fish sauce and keeping plenty of flavor! Use this sauce in stir fries, on top of steamed veggies, or drizzled over grilled tofu to add a little sweetness with a kick!
Yields4 ServingsPrep Time5 minsCook Time3 minsTotal Time8 mins
Ingredients
1tbsparrowroot powder (or organic cornstarch)
¼cupwater (plus 1 Tbsp)
⅓cuporganic rice vinegar
⅓cupdate paste (link in Chef’s Notes)
1tbspsambal oelek (or other chili paste)
1tspfresh garlic (roughly minced)
1tspfresh ginger (roughly minced)
1tsporganic tamari (reduced-sodium, or coconut aminos)
Directions
1
Mix the arrowroot powder and 1 tablespoon of water in a small bowl until the arrowroot is dissolved. Set aside.
2
Place all of the remaining ingredients, including the ¼ cup of water, in a blender and blend until smooth.
3
Transfer the blended mix to a small stovetop pot and bring to a boil, stirring frequently, for 1–2 minutes.
4
Add the arrowroot slurry to the pot and continue to stir until the mixture is thickened, about 30 seconds.
5
Let the sauce cool completely before transferring to an airtight container. Store for up to one week or freeze for one month.
Chef's Notes
Prep Ahead
Make the date paste ahead of time and store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
Storage
Store in an airtight container in the refrigerator for up to one week or freeze for one month.
Ingredients
1tbsparrowroot powder (or organic cornstarch)
¼cupwater (plus 1 Tbsp)
⅓cuporganic rice vinegar
⅓cupdate paste (link in Chef’s Notes)
1tbspsambal oelek (or other chili paste)
1tspfresh garlic (roughly minced)
1tspfresh ginger (roughly minced)
1tsporganic tamari (reduced-sodium, or coconut aminos)
Directions
1
Mix the arrowroot powder and 1 tablespoon of water in a small bowl until the arrowroot is dissolved. Set aside.
2
Place all of the remaining ingredients, including the ¼ cup of water, in a blender and blend until smooth.
3
Transfer the blended mix to a small stovetop pot and bring to a boil, stirring frequently, for 1–2 minutes.
4
Add the arrowroot slurry to the pot and continue to stir until the mixture is thickened, about 30 seconds.
5
Let the sauce cool completely before transferring to an airtight container. Store for up to one week or freeze for one month.
