Sweet Chili Sauce #cuisinecompanion

Why make Sweet Chili Sauce when you can purchase many different ones from the store....  I always find they have a slightly weird taste. Don't know what it is but don't like it.

This recipe was originally for chili paste. The one where you add a half teaspoon to pots to give the meal a kick. Although I intended to make the extra hot one and even used 2 of the hottest chilies in the world, it ended up being more like a sweet chili sauce so I will use it as that.

The recipe asks for 250 grms of chilies and the lady who gave it to us used a combination of Cayenne and Birds Eye. She said that if we wanted to make it hotter, use just Birds Eye.

Well tried both versions and it just wasn't hot enough. Using a tablespoon still didn't give my spag bol any heat.... So I have used a combination. One of them a Bull Horn Chili that has no heat but lots of "meat" and two Carolina Reapers that have no "meat" but packs the heat. Currently the hottest chili on the planet according to it's Scoville unit rate that is what chilies are measured by.

This is what I used

Bull Horn (1) 0 - 500 Scoville Units
Cayenne (6) 30,000 - 50,000 Scoville Units
Bird’s Eye (7) 100,000–225,000 Scoville Units
Carolina Reaper (2) 1,569,383 - 2,200,000 Scoville Units

Still wasn't as hot as I needed in a paste so it is my new go to Sweet Chili Sauce. 

Had some last night with sour cream to dip my chips...... DIVINE


  • 250 grams fresh chili peppers
  • 600 ml malt vinegar
  • 3 cups white sugar
  • 1 2 inch piece of ginger peeled 
  • 250 grams sultanas
  • 100 grams plum jam
  • 8 cloves garlic peeled

      3 teaspoons salt

  • Glug of olive oil


It is up to you whether you grate the ginger first. I don't mind bits of ginger or even slices that don't get whizzed up. If you don't like that, then run it through the microplane first. Otherwise:

Slice ginger and garlic in the bowl with the ultra blade

Pulse until finely chopped (doesn't matter if there are a few chunks)

Scrape down sides

Add chilies and Pulse until finely chopped

Scrape down sides

Remove ultra Blade and replace with stirring blade. You will use the ultra blade again so don't clean and put away.

Add glug of olive oil - press Slow Cook P1 and start

At the end of the program, add all other ingredients

Put on speed 4, temp 110, time 40 minutes - stopper out completely

At the end of 40 minutes, check for consistency and if needed cook longer

Replace the stirring blade with the ultra blade and pulse a couple of times. You want to incorporate the sultanas but you do not want it all to be smooth. It ends up like a horrible paste.

2 Carolina Reapers at the front. As of now officially the hottest Chili in the world


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