Homemade Sweet Chili Sauce Recipes

FRESH TOMATO CHILI SAUCE

Steps:

• Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
• Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

BEST SWEET CHILI SAUCE

Steps:

• Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.

SWEET CHILLI SAUCE

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

HOMEMADE CHILI SAUCE RECIPE

Steps:

• Add all of the ingredients to a large bowl. Whisk them together until the chili sauce is nicely uniform and all of the ingredients are mixed through.
• Pour the chili sauce into a small pot or sauce pan. Heat and simmer for 10 minutes to let the flavors meld and develop. Taste and adjust for salt, honey, and other spices. Add more water for a thinner sauce.
• Cool. Store in the refrigerator, covered.

HOMEMADE SWEET CHILI SAUCE

Steps:

• To prepare the tomatoes you need to remove the skin and chop or crush them. Fill a large pot 3/4 full and heat the water so it is almost boiling. Drop a bunch of tomatoes in the pot, about 10 at a time. Leave in the pot for about 5 minutes or so. Then transfer them to a sink filled with cold water. After the tomatoes are cool (5 minutes or so), take a knife and slit the skin. The tomato skin should peel off easily. Once, peeled, they can be chopped or crushed in a food grinder. Do this with all the tomatoes.
• In a pot large enough, add all the ingredients. Bring to a boil and low to a very low boil. Stir it regularly. Cook the sauce for about 4 hours. The sauce should reduce in size and thicken. Ensure that the sauce is not sticking to the bottom of the pot and burning.
• Pour the chili sauce in sterilized jars, seal and process them in a hot water bath for 15 minutes for 250ml jars, 20 minutes for 500ml jars and 30 minutes for 1 litre jars.

CHILI SAUCE

Steps:

• In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

CHILI SAUCE

Steps:

• Peel tomatoes by placing them in boiling water for 30 seconds and then plunging them into cold water. The skin will slide right off. If it doesn't, plunge them in the hot water again.
• Wrap all the whole spices in a little cheesecloth bag.
• Rough chop the remaining ingredients. Don't worry about it being pretty, just chop them up into pieces between 1/4" - 1/2".
• Put all the ingredients into a large stock pot and bring to a boil. Once boiling, reduce heat to a simmer and simmer until thick and reduced by 1/3rd. This will take many hours. 5-10 hours depending on the type of tomatoes you use.
• Taste as you go! If after 3 hours you find you like the taste of it, then remove the spice bag and continue to simmer until thickened. I always leave my spice bag in until the end though.

EASY SWEET CHILI SAUCE

Steps:

• Add the rice vinegar, sugar, water, and sambal oelek to a small sauce pot. Heat and stir the mixture over medium heat until the sugar fully dissolves.
• Stir the cornstarch into 1 Tbsp water until dissolved, then pour it into the sauce pot with the sweet chili sauce. Continue stirring and heating until the mixture comes up to a simmer, at which time the cornstarch will thicken the sauce and go from appearing cloudy to clear.
• Use the sauce immediately, or refrigerate and use within one week.

SPICY SWEET CHILLI SAUCE

Steps:

• Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper (if using) in to a non-stick pan. If you're using dried chili instead of sambal oelek, add it to the pan at the same time.
• Heat over medium heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes.
• Add the sambal oelek and mix through. Let it cook for a few minutes until it's slightly thickened (2- 5 minutes)
• Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
• While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 2 - 5 minutes or until it reaches a desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out. If you're using Clear Jel, the sauce will thicken mostly only as it cools down.
• Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).
• Cool to room temperature and store in the fridge.

SWEET CHILI THAI SAUCE

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.