The perfect blend of sweet, spicy and sticky. This sugar-free sweet chilli sauce doesn’t compromise at all on flavour, despite the lack of sugar.
The default recipe makes around 2 servings (2 tbsp each)
- 1/4 – 1 red chilli (see notes)
- 4 tbsp rice wine vinegar
- 3 tbsp powdered sweetener
- 85ml / 1/3 cup water
- 1 tsp cornflour, mixed with 2 tsp water
- Cut the chilli in half and remove the seeds. Slice into very thin pieces lengthways and then very finely slice so it’s chopped very finely
- Add the chilli, water, vinegar and sweetener into a small pan and place over a medium heat. Bring to a light simmer for around 3 minutes.
- Add the cornflour and stir constantly until it starts bubbling and then remove from the heat. The sauce should thicken more while it cools. If it’s still too thin after cooling then place back on the heat for and briefly bring to a simmer again.
- Typically the smaller the chilli, the hotter, therefore if you use larger chillis you may actually need more and less if you use smaller chillis (based on your taste preference). I use one whole serenade chilli for this recipe – which are fairly mild. If you are unsure then add just a little and add more once the sauce has cooled if more heat is needed.
- If you want to keep this super mild then use red pepper/capsicum instead of chilli.
- Don’t be tempted to leave the sauce on the hob for too long after it’s started to boil. It might end up too thick and you’ll have to start again. It’s easier to thicken this than loosen it.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Hob / Stove
- Cuisine: Thai
- Serving Size: 1 (2 tbsp)
- Calories: 24
- Fat: 0g
- Carbohydrates: 4g
- Protein: 0g
Keywords: sugar-free, chilli, sauce, dip, asian, vegetarian