Whether you use it as a dip or in a sauce, this Spicy Sweet Chili Sauce is simple and so incredibly delicious! Garlic simmers with rice vinegar, tamari, sambal oelek and marmalade for a sauce that has perfect flavor and consistency.
I love spicy sweet chili sauce. Something about the sweet along with the spicy, really speaks to my soul. But did you know you can easily make it at home? And if you, like me and make Asian or Thai quite regularly and keep a well stocked fridge and pantry, you may have most of these ingredients already.
To Make This Spicy Sweet Chili Sauce You Will Need:
- fresh garlic
- rice vinegar
- low-sodium tamari
- sambal oelek
Here you can use your favorite orange marmalade. I have a brand I’m particularly fond of, but you can use a sugar-free variety to keep the carb count low in this chili sauce.
To start, sauté three cloves of minced garlic in 3/4 teaspoon of extra light olive oil over medium-low heat.
Next, pour in the rice vinegar and tamari and simmer for 4 to 6 minutes.
Then add in the sambal oelek and simmer for 2 to 3 minutes.
Lastly, stir in the marmalade and simmer for 5 more minutes.
Allow the sauce to cool completely.
It then cab be stored in an air-tight container and refrigerated or popped into the freezer.
With the perfect balance of heat and sweet, this homemade spicy sweet chili sauce is ready to use whenever you want it. Use it in sauces, stir-fry’s or as a glaze. Or so how I do and just eat it by the spoonful. 😉
Stay tuned to see how I use this chili sauce. For now, check out my other from-scratch condiment recipes!
Homemade Spicy Sweet Chili Sauce
- 3/4 teaspoon light olive oil
- 3 cloves minced fresh garlic
- 1/2 cup unseasoned rice vinegar
- 2 tablespoons low-sodium tamari, or low-sodium soy sauce
- 1/3 cup sambal oelek
- 1 cup orange marmalade, use sugar free for low-carb version!
- In a medium skillet, sauté the garlic in the olive oil for 1 to 2 minutes over medium heat or until softened and aromatic.
- Whisk in the rice vinegar and tamari. Simmer for 4 to 6 minutes.
- Then whisk in the sambal oelek and simmer for 2 to 3 minutes. Lastly stir in the marmalade and simmer for 5 more minutes before allowing to cool completely and storing in an air-tight container.
- Keep refrigerated for 2 to 4 months or longer. This can also be frozen.
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