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OMG sweet chilli sauce recipe

OMG sweet chilli sauce recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Chilli sauce

This is an excellent sweet chilli sauce, good with chilli fish cakes, papadums, nibbles, etc. It's very similar to chilli sauces you can buy from the shops, sticky, sweet and as hot as you like!

23 people made this

IngredientsServes: 4

  • 1 red pepper, cut into 2cm squares
  • 100ml water, or as needed
  • 100g sugar
  • 1/2 teaspoon chilli flakes, or to taste

MethodPrep:5min ›Cook:50min ›Ready in:55min

  1. Add water, sugar and chopped pepper into a small pot make sure most of the pepper is covered by the water. Bring to the boil and simmer for about 40 minutes, by which time the liquid will be syrupy, just add small amounts of water if its in danger of drying, there should be roughly the same amount of syrup as pepper after 40 minutes.
  2. Leave to cool until there is no danger of cracking a blender (as I did) and add all the contents of the pot to a blender. Blend finely.
  3. Pour the contents of the blender back into the pot (sometimes if the skin is tough on the pepper I sieve it back into the pot).
  4. Bring slowly back to a simmer, add your desired amount of chili flakes, then be careful it doesn't burn and simmer for 10 minutes. It should get thicker and clearer.
  5. Leave to cool and enjoy!


I make batches with multiple peppers by the ratio of one pepper to 100ml of water and 100g sugar and then the desired amount of chilli flakes. You can use other colours of peppers, but some colours make an awful colour of sauce so beware!

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Reviews in English (1)

Was great to have a sweet chilli sauce that was not too hot-16 Oct 2016

Sweet green chilli sauce

It’s that pickling time of year again folks! Last year I wasn’t able to head out to Sydney Markets like I normally do as I was heavily pregnant although I still managed to knock out this delicious tomato and tamarind chutney before I popped.

But this year, I am totally back on with this sweet green chilli sauce (which is really yum and actually perfect for the novice preserver), a new take on a tomato relish and also two types of pickles. Win!

This sweet chilli sauce is similar to the bought red stuff but so much better as it has no additives and packs a really nice level of heat. Try it as a dipping sauce for rice paper rolls or dumplings or drizzle it over sweet potato wedges or fried brown rice.

  • 6 cups white sugar
  • 6 cups white wine vinegar
  • 600g fresh green jalapenos (I had a few red ones in there too which is totally fine), stalks trimmed
  • 10 cloves garlic, peeled
  • 2 tablespoons finely grated fresh ginger
  • 1 tablespoon table salt
  1. Combine sugar and vinegar in a large, heavy-based saucepan over medium heat. Stir to dissolve sugar.
  2. Meanwhile, place the jalapenos in a food processor with the garlic, ginger and salt. Process until finely chopped. Add to the sugar syrup.
  3. Bring to the boil. Cook for 1 hour, stirring occasionally, until thickened and syrupy.
  4. Pour into hot sterilised bottles. Allow to cool before labeling.

- To sterilise bottles, immerse clean bottles and lids in a large saucepan of boiling water for 5 minutes. Use tongs to remove and place on a clean tea towel to dry. Fill the hot bottles to the top with hot sauce and seal.

- For a different variation, throw in a tablespoon or two of cumin seeds when processing the chillies.

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OMG the BEST Crockpot Chicken EVER Recipe!

A Slow Cooker Chicken Recipe that makes everyone say OHHHHH My GOODNESS This is the BEST Chicken Recipe EVER.

Out of all of my slow cooker chicken recipes this one is by far my favorite…it’s even better than my Perfectly Glazed Slow Cooker Chicken Recipe and my Slow Cooker Creamy Chicken with Bacon.

I don’t even have an intro for how good this chicken is… when Hubs comes home and actually says “we haven’t had that OMG Chicken for dinner in awhile- can we have that” you know it’s a winner because Hubs refuses to say OMG!

This is literally the best slow cooker chicken recipe I’ve ever made!

[adthrive-in-post-video-player video-id=”t3zf6mhE” upload-date=�-07-09T13:00:00.000Z” name=”Instant Pot Chicken Taco Casserole” description=”This pressure cooker chicken taco casserole is an easy recipe for those busy nights! One of our absolute favorite pressure cooker chicken recipes is this chicken taco casserole…the kids gobble it up every time!”]

Although, you really need to say it with the super hyper Valley Girl voice to really bring the recipe to life:

Heat oven to 425 degrees F. Line a baking sheet with aluminum foil. (If you have one that fits, lay a cooling rack inside the baking sheet, this helps get the chicken extra crispy – see note below).

In a medium bowl, whisk together the sweet chili sauce, light soy sauce and one teaspoon of fresh chili paste. Taste and adjust the spiciness to your liking. Set aside a 1/2 cup of the sauce for tossing the raw chicken in and save the rest for once the chicken has cooked.

Toss the wings with reserved 1/2 cup of sauce then add to the prepared baking sheet. Bake chicken, turning once during cooking, until opaque throughout and crispy, about 30 minutes. If you would like, spread or brush a little more sauce onto chicken wings half way through cooking.

Toss cooked wings with the remaining sauce, pile onto a plate then sprinkle with sliced green onions and chopped peanuts.

Thai Drunken Noodles (Pad Kee Mao)

In case you hadn&rsquot noticed, thai food is one of my favourite cuisines. These noodles are spicy, salty, fragrant, a little bit sweet and perfect whether you&rsquore hungover or not!

Rumour has it someone threw this dish together whilst drunk, hence where the name drunken noodles comes from.

Traditionally this isn&rsquot a vegan dish so there are a few substitutions I have made to make it vegan friendly.

The sauce is made up of dark soy sauce, regular soy sauce, &lsquofish&rsquo sauce, sriracha and maple syrup/sugar, it is that simple.

I really recommend buying some vegan fish sauce for this recipe and other asian dishes which call for it. If you&rsquore in the UK, there is a brand called Thai Taste which sell one, I picked it up in Waitrose. It is made with seaweed and soybean giving it a salty, fishy flavour.

The great thing about this recipe is that you can throw whatever vegetables you have in the fridge. I love the combination of broccoli, baby-corn and vegan &lsquochicken&rsquo pieces. Peppers, courgette or asparagus would also be really yummy! You can sub the vegan chicken pieces for tofu, seitan or leave it out!

Pad kee mao is usually made with wide rice noodles however I struggled to find these in any shops near me so I used regular rice noodles.

You&rsquoll be able to find them in an asian supermarket, but if you can&rsquot regular rice noodles work just as well. Just note, you don&rsquot want to use the vermicelli noodles as they&rsquore too thin and will break apart.

Another ingredient I really recommend using in this dish is thai basil. You can pick it up in most big supermarkets and it adds another depth of flavour to this dish which you can&rsquot get from regular basil.

This recipe begins with frying the vegan chicken pieces in oil until they are crispy and browned. You&rsquoll then put these aside and fry the onion. garlic, ginger, chilli and vegetables. Whilst these are cooking you can cook your noodles.

Cook the rice noodles according to packet instructions, usually you&rsquoll let them sit in boiling water for a couple of minutes but this may vary. You want them to be al dente, if you leave them in too long they&rsquoll go mushy and soft which you don&rsquot want!

Set the vegetables aside with the vegan chicken pieces and toss the noodles in the wok with the sauce. Let this cook/caramalise for about 30 seconds and then add the vegetables, mix and serve!

There you have it, vegan thai food on your table in under 20 minutes! I told you it was easy!

Other thai recipes you might enjoy:

As always if you make these vegan drunken noodles be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!



1 small coquina or one large butternut squash (1.4kg in total)
1 tsp ground cinnamon
90ml olive oil
50g coriander, leaves and stalks, plus extra leaves to garnish
1 small garlic clove, crushed
20g pumpkin seeds
200g Greek yoghurt
1½ tsp Sriracha (or another savoury chilli sauce)
salt and black pepper

Chili Recipe

This best chili recipe is so amazing, you'd think he put some magical seasoning in the recipe but nope. My husband used basic every day basic pantry staples to make it and it's so simple.

There's no beer in this either. I don't know why so many chili recipes on the web have beer.
This recipe doesn't have beef broth or tomato sauce in it either. I actually thought it had broth and tomato sauce because it's so flavorsome but nope.

He used tomato paste though. The only thing you may have to get from the store is jalapenos and maybe chili beans if you want to make this to the "t."

This recipe is a bit spicy but not overly spicy. Hubby loves to add heat to EVERYTHING he eats. He used two pounds of ground beef and 3 jalapenos so if you're not big on spicy foods then use one or two jalapenos and reduce the amount of cayenne spice too. I personally don't think it's overly spicy though.

How to Make Thai Sweet Chilli Sauce

If someone asked me what I would choose as the one single dish to have as my last meal on earth, I would, of course, have a hard time coming up with an answer. However, I am surethe incomparably magnificent combo of hot-off-the-steamer Thai sticky rice, Thai-style grilled chicken, and this beloved Thai sweet chilli sauce would be hovering through my mind as one of the top five contenders. Thai sweet chilli sauce has been a quintessential part of my life. A life bereft of it is simply unimaginable. In fact — and please don’t tell anyone — this post was inspired by a movie which I recently saw wherein the protagonist’s existence revolved around hummus to the point that he even used it as toothpaste. This Thai sweet chilli sauce is to me like what hummus is to that guy in the movie.

The heat is mostly in the veins and seeds of chilli peppers. Customize your sweet chilli sauce according to your heat tolerance.
Short of smearing it on my face in lieu of facial cream (but that’s only because chilli sauce lacks SPF to protect you from UVA/UVB), I use this dipping sauce in, and with, everything, even things I shouldn’t use it with: fresh spring rolls, fried spring rolls, crispy wantons, crab rangoon, fried chicken, grilled chicken, steamed chicken, fried calamari, lumpia, etc. I mix this sweet chilli sauce with some aïoli and turn that into a dip for Belgian fries — a practice that probably makes the whole country of Belgium weep bitterly. I brush this sauce on grilled chicken wings and grilled corn cobs. I doctor it up with other ingredients and turn it into various dressings for different things. The list goes on ad infinitum. If you like Asian cuisine, I promise that having a vat of this highly versatile sauce in your refrigerator will make your life much more pleasant. (Most Thai people have a jar of this in their refrigerator. I know a few who don’t. They’re weird, though.) Be sure to double, triple, quadruple the recipe the sauce keeps for a month, refrigerated.


Finely mince the garlic, onion and jalapeños on speed 9 for 10 seconds. Scrape down the bowl and add the butter and saute for 5 minutes at 90 degrees on speed 2. Add the evaporated milk and cook at 90 degrees for 10 minutes on speed 2 dropping cubed pieces of cheese in the MC hole over a minute or so until all the cheese is mixed in. Serve with corn chips or poured over nachos or other mexican dishes. Keeps well in the refrigerator for up to 2 weeks (simply reheat).

NOTE: MUST use Kraft Cheddar as it simply doesn't work with other cheeses.

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Tips to make best chilli potato

1. To make the best crisp fried potatoes for this recipe always soak the potatoes in water for at least 30 mins. Then boil then in fresh water for 3 to 4 mins until slightly tender but still hold shape.

This step makes the crispiest potatoes as the excess starch is removed.

2. Parboiling the potatoes before frying also helps to cook them completely from inside without browning too quickly.

3. I have made chilli potato for this post by deep frying but you can avoid that completely and grill them first. Then add to the prepared sauce.

4. Coating the potatoes in corn flour makes them crispy. However for health reasons you can also replace it with rice flour.