Sweet Chili Sauce
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-11-13Updated 2026-11-13
Sweet chili sauce with garlic, rice vinegar and red pepper flakes. Make this glossy skillet dipping sauce for grilled cheese or fries with about 18 minutes of active work.
Sweet chili sauce is a glossy, sweet-tangy garlic and chili dip that adds a gentle kick to grilled cheese strips, fries and other crisp foods. This small-batch version uses crushed red pepper flakes and pantry ingredients. A short skillet simmer softens the garlic, while a little cornstarch gives the sauce a light coating texture. The color is naturally golden amber with red flecks; no tomato sauce or coloring is needed. Prep: 10 minutes · Cook: 10 minutes · Cool: 15 minutes Total: about 35 minutes · Active work: about 18 minutes Yield: about 3/4 cup · Servings: 6 portions of about 2 tablespoons
How to make Sweet Chili Sauce
Makes About 3/4 cup; 6 servings of about 2 tablespoons. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
10 minRest
0 minTotal
20 minYield
About 3/4 cup; 6 servings of about 2 tablespoons
Equipment
- 8-inch skillet, at least 2-cup capacity
- Small bowl
- Whisk
- Spoon
- Heatproof serving bowl
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- •1/2 cup water (120 ml)
- •1/4 cup unseasoned rice vinegar (60 ml)
- •1/3 cup granulated sugar (67 g)
- •2 garlic cloves, very finely minced
- •1 teaspoon crushed red pepper flakes
- •1/4 teaspoon fine salt
- •1 1/2 teaspoons cornstarch (4 g)
- •1 tablespoon cold water (15 ml), for the slurry
Instructions
- 1
Combine and simmer
Combine the 1/2 cup water, rice vinegar, sugar, garlic, red pepper flakes and salt in an 8-inch skillet with at least 2-cup capacity. Heat over medium, stirring until the sugar dissolves, about 3–4 minutes. Reduce to a steady gentle simmer and cook uncovered for 4–5 minutes, stirring occasionally, until the garlic has softened and the liquid is slightly syrupy. Avoid a hard boil that reduces the small batch too quickly.
- 2
Thicken the sauce
Stir the cornstarch and 1 tablespoon cold water in a small bowl until smooth. Stir it again immediately before use, then slowly whisk it into the simmering sauce. Cook for about 1 minute, stirring, until glossy and lightly thickened enough to leave a thin coating on a spoon. Remove from the heat; the sauce will become thicker as it cools.
- 3
Cool and serve
Transfer the sauce to a heatproof bowl and let cool for about 15 minutes, stirring once or twice, until warm rather than hot. If it is thicker than you want for dipping, stir in water 1 teaspoon at a time. Taste only after cooling enough to handle. Serve a small portion with grilled cheese strips or fries and refrigerate the remaining sauce promptly.
Tips
- →Use the specified small skillet. A very wide pan evaporates water faster and can make the sauce overly concentrated.
- →Dissolve the sugar before the main simmer. Stir around the edges so no dry sugar remains.
- →Mix the cornstarch with cold water, then stir again just before adding it; it settles quickly.
- →Stop cooking once the sauce is glossy and lightly thickened. Prolonged boiling is unnecessary.
- →Judge thickness after cooling. Hot sauce looks thinner, and adding more starch too early can leave a gelled dip.
- →If the cooled sauce is too thick, add water by the teaspoon rather than adding more vinegar.
Variation
White wine vinegar can replace the unseasoned rice vinegar in the same quantity, giving a slightly different flavor. Keep the measured sugar for the intended sweet-tangy balance. Brown sugar makes a darker sauce with a molasses note, so granulated sugar is the best choice for this version. You can reduce the chili flakes to 1/2 teaspoon for milder heat. Cayenne is much finer and does not provide the same visible pepper texture, so it is not a direct one-for-one replacement.
Questions and answers
What is sweet chili sauce made of?
This sweet chili sauce uses sugar, rice vinegar, water, minced garlic, red pepper flakes and salt. A small cornstarch slurry gives it a glossy dipping consistency.
Is sweet chili sauce spicy?
It is sweet first, with noticeable chili heat that depends on your pepper flakes. Start with 1/2 teaspoon flakes for a gentler batch or use the listed 1 teaspoon for more warmth.
Why is my homemade sweet chili sauce runny?
It may still be hot, or the cornstarch may not have reached a simmer after being added. Let the sauce cool before judging; if it stays thin, warm it back to a gentle simmer briefly while stirring.
Can I use seasoned rice vinegar in sweet chili sauce?
Unseasoned rice vinegar is better because seasoned versions contain added sugar and salt. Substituting them without adjusting the recipe can change the balance.
Does sweet chili sauce need fish sauce?
No. This version uses salt for seasoning and contains no fish sauce or other animal-derived ingredients.
Does homemade sweet chili sauce need to be refrigerated?
Yes; refrigerate this fresh garlic sauce promptly in a covered container and use within 3–4 days. Its sugar and vinegar do not make this home recipe suitable for room-temperature storage.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
Dietary note: This recipe is labeled vegan as written with the specified products.
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