Sweet chilli sauce

Sweet chilli sauce

Sweet chilli sauce has always been a staple in my fridge but I was always concerned with the sugar level in the processed version. So I developed this alternative with honey substituted for the sugar. It is not so sweet as the processed version which I prefer but more honey can always be added.


  • 2 red peppers, chopped
  • 3 red chillis
  • 2 garlic cloves, diced finely
  • Thumbsize piece of ginger peeled and chopped
  • 4 tbsp honey
  • 2 tbsp White wine vinegar
  • 1 tbsp Balsamic vinegar
  • 2 tbsp Corn flour
  • 100ml water

Preparation the night before

  1. Blitz peppers, chilli’s, garlic and ginger in food processor until finely chopped.
  2. Add mixture to pan with 50ml water, honey, vinegar’s and boil for 15 mins.
  3. Mix corn flour with remaining water and add to chilli mixture.
  4. Boil for 5 mins.
  5. Transfer to jar and store in fridge.

This sweet chilli sauce is great served as a dip for hot food or even as a dip for crisps. It can usually be kept for up to 3 weeks in the fridge but I tend to get through mine very rapidly!

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