A sweet chili sauce recipe? Surely you can just buy it? Well you can and most people do. I do too lots of the time but homemade is a bit of a treat.
It seems odd to me now since sweet chili sauce is so ubiquitous but I had never actually tasted the stuff until I first went to Thailand. Admittedly that was quite a few years ago but I still remember how special it tasted to dunk a steaming hot spring roll into a dish of that spicy syrup. Now to the best of my knowledge - and please don't quote me on this - most people in Thailand buy rather than make sweet chili sauce too. But I was once lucky enough to attend a cookery class just outside Bangkok where a talented and generous cook shared her sweet chili sauce recipe.
This particular sauce recipe is unusual. It is uncooked so it is very fresh tasting and very quick to make. The downside of that is that the shelf life is not as long as regular sweet chili sauce. It needs to be refrigerated but will keep well for a week or so. I will leave it up to you whether you want to deseed the chilis or not. I usually sit on the fence and leave some but not all. This sauce is also vegan.
160mls/2/3 cup of honey (about 5 tablespoons)3-4 fresh red chilies, finely chopped 2 tablespoons of light soy sauce 1 tablespoon of rice vinegar 1 garlic clove, crushed
Just mix all of the ingredients together and stir well. It will taste better if set aside for an hour or so to allow the flavours to combine. Because the sauce is raw, the chilis will tend to rise to the top so give the sauce a stir before you serve it.