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 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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- Cherry Habanero BBQ Sauce: Big tangy sweet-heat here.
Extra-Spicy Sweet Chili Sauce
- 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.