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.

Extra-spicy sweet chili sauce

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.

Side-view of our extra-spicy sweet chili sauce

If you store it in a sterilized jar, it’ll last up to two months. Use it on opening (or if it’s stored simply in a container in a refrigerator) within two weeks.

See it being made:

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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
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 54 kcal


  • ½ bell pepper finely chopped
  • cup sugar
  • cup rice vinegar
  • 2 drops red food coloring
  • 1 tablespoon soy sauce
  • 2 red chilies finely chopped. Choose 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


  • Place the chopped 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.


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.)


Calories: 54kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 88mgPotassium: 44mgFiber: 1gSugar: 12gVitamin A: 276IUVitamin C: 17mgCalcium: 4mgIron: 1mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on April 29, 2024 to include new content.
4.50 from 2 votes (2 ratings without comment)
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