Sweet Thai Chili Sauce

Thank you to my friend Lexi for this great recipe.

How to make homemade Sweet Thai Chili Sauce (when you live outside the UK and can’t get all the normal ingredients).

I love living on the island of Madeira, but because we are so isolated in the middle of the Atlantic, we can’t always get the sauces, spices, foods that we love from back home. I recently started to experiment with making the things I miss using alternative ingredients sometimes. Today I am going to give you the recipe for this lovely, spicy sweet dipping sauce. It is really easy to do and you can keep it in your fridge for up to 3 weeks. Remember, as each day passes the spice calms down, but it's still lovely!


  • 1 Red chili pepper remove seeds for less spice
  • 1/2 cup White wine vinegar
  • 2 cloves Garlic
  • 1 cup Water
  • 1 cup White sugar
  • 1 1/2 tbsp Corn flour mixed with 2 tablespoons of water


  1. Chop your garlic and chili.

    Put the water, sugar, vinegar, garlic and chili in a pan on a high heat and bring to the boil. Turn the heat down a little and keep it simmering for around 10 minutes.

    Put the heat on to low and now stir in the corn flour mix, keep stirring whilst it thickens. Once it's nice and thick and sticky, turn off the heat and let it cool. 

    You can put it in a jar, or just in a bowl with foil or Clingfilm on the top…and there you go! Great for dipping chicken goujons, prawns, even just crisps!