Low Sugar Classic Sweet Chili Sauce

Total time45 min

Prep time10 min

Cook time15 min

Fresh red chilies and garlic get pulsed into a coarse, fragrant base, then simmered down with rice vinegar into a glossy, spoon-coating sauce with real depth and a slow-building heat. A cornstarch slurry brings it to that perfect syrupy, clingy texture everyone wants for dipping spring rolls, glazing grilled chicken, or spooning over rice. It cools right in the pan, thickening even further, and strains up silky-smooth if you want that classic bottled look. This homemade version puts you fully in control of what goes into the jar, which makes it a smart pick if you're keeping an eye on added sugar and want to know exactly what's in your condiments. Make a batch on a Sunday and it'll outlast the takeout containers in your fridge by weeks.

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Ingredients

8 servings

6 medium red fresno chilies or red jalapeños (about 4 oz), stems removed, roughly chopped
4 cloves garlic, peeled
¾ cup granulated sugar
Swerve Sweetener Granular - 12 Oz Lakanto Sweetener Monkfruit Classic - 8.29 Oz Swerve The Ultimate Sugar Replacement Truvia Sweet Complete Calorie Free Sweetener From The Stevia Leaf Bag - 16 Oz Truvia Sweet Complete Granulated All-Purpose Monk Fruit Sweetener
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Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup rice vinegar
½ cup water
1 tsp fish sauce
½ tsp kosher salt
1 tbsp cornstarch
1 tbsp cold water

Instructions

1
Combine the chopped chilies and garlic in a blender or food processor and pulse until finely minced, about 10 one-second pulses — the mixture should be coarsely textured, not a smooth paste.
2
Add the sugar, rice vinegar, 1/2 cup water, fish sauce, and salt to a small saucepan. Stir in the minced chili-garlic mixture and bring to a boil over medium-high heat, stirring occasionally.

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