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Rachel’s Sweet Chili Sauce
You’ve likely purchased sweet chili sauce from a store, but it will taste A LOT better when you make it at home! Plus, you get to control the ingredients that are going into your food.
Our homemade version will be a little bit spicier than the store-bought stuff (because Rachel LOVES the heat!🔥). So If you’re not so much into the spicier side, try using half of the red pepper flakes.
Sweet chili sauce is a VERY versatile condiment that can be used for MANY THINGS:
As a spread on juicy burgers, lettuce wraps, or sandwiches. It’s awesome as a marinade or dressing. It makes a perfect dip for spring rolls or homemade chicken nuggets. You’ll definitely want to add it to your stir-fries. I love Sweet Chili Sauce on my salmon, chicken, and especially shrimp!
The BEST thing about creating your own sauce is YOU control the heat and overall flavor. So if you like it spicier, then add in more red chili. Not a fan of spice? Add less. Maybe you’re a huge garlic fan? Add an extra clove or two! You get the idea here!
Try this Baked Salmon Recipe with your homemade chili sauce!
makes 1-1/2 cups
- 1 cup pure maple syrup
- 1/3 cup apple cider vinegar
- 1/2 cup water
- 3 fresh garlic cloves, minced
- 1 Tbsp crushed chili flakes, or 1 large minced red chili
- 2 Tbsps arrowroot powder or corn starch
In a small saucepan add your maple syrup, vinegar, and water. Place over medium heat and bring to a boil.
Once bubbling, reduce the heat to a simmer then add in the garlic and red pepper flakes and continue to cook while stirring to meld all the flavors.
Meanwhile, in a small bowl, whisk the arrowroot starch with about 1 tablespoon of water (or so) until fully dissolved.
Add your arrowroot slurry to the saucepan and stir until your sauce is thickened.
Allow the sauce to cool, then transfer to a glass jar with a fitted lid.
Your sweet chili sauce will continue to thicken as it cools.
Store in the fridge for up to one week.