The best ever, 100% vegan sweet and spicy chili sauce recipe for dipping everything. Like the famous Trader Joe’s sauce but better, because hello homemade!
Friends, let me show you how to make the popular Asian sweet and spicy chili sauce at home from scratch, to dip all your favorite things in. Spring rolls, scallion potato cakes, tofu, tempeh, tacos, chickpea meatballs, you name it, I probably dip them in this fiery liquid! Ha!
Quick. Easy.Gluten-Free!
I love the sweet and savory combo here and the little tang from rice vinegar. However, the Trader Joe’s sauce is a little bit more on the sweeter side so adjust the rice vinegar If that’s the flavor you are after.
A really simple concept of simmering a few ingredients together, then thickening up with tapioca flour. Cool off and store in the refrigerator or it could potentially go bad if left at room temperature for too long.
I wish a could say this is a health food, but let’s be honest: this is a super delicious sweet and spicy chili sauce that is sugar based! A delicious treat perfectly fine as a condiment used sparingly even on a plant-based diet, but not a health food.
That being said, red chili flakes are very good for you so load them up as hot as you can handle. They can be stored in a cool, dark place in an airtight container for up to 1 year, so buying in bulk is always a good idea.
note: Usually the chili seeds contain about 80% of the capsaicin – the compound that gives chiles their fire. Capsaicin has been proven to stimulate the digestive process and circulation.
Vegan Sweet and Spicy Chili Sauce
100% vegan sweet and spicy chili sauce recipe for dipping everything!
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 6 people
Calories 79kcal
Ingredients
- 1.5 tbsp red chili flakes + more to taste
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 3 cloves garlic - minced or grated
- 1 cup water
- 1 pinch sea salt
- 3/4 tbsp tapioca flour / starch
- 2 tbsp water
- 2 tsp grated ginger - OPTIONAL
Instructions
- Add the vinegar, water, sugar, sea salt and garlic to a saucepan and bring to a simmer over medium-low flame. Cook for a few minutes until it starts to thicken. (If doing the ginger version then add it here as well )
- In a small bowl whisk together the tapioca flour + 2 tbsp of water until smooth then add it to the simmering sauce making sure to stir frequently.
- Simmer the sauce another minute or so until thickened to your liking. The sauce will continue to thicken as it cools down so keep that in mind as well. Use a little splash of water to loosen it up a bit if needed.
- Allow to cool off completely before storing in tight lid jars in the refrigerator.
Nutrition
Calories: 79kcal | Carbohydrates: 19g | Sodium: 42mg | Potassium: 45mg | Sugar: 16g | Vitamin A: 595IU | Vitamin C: 0.5mg | Calcium: 9mg | Iron: 0.3mg
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This sauce was absolutely amazing, we actually used it on quinoa burgers and tacos and now I have to make more. I wonder if I can make it with fresh peppers as well ?
Yes, you can use chopped up red chili peppers, just be careful with the level of heat you can handle. Enjoy!
This was amazing! Seriously addicted now! Tried it on jasmine rice and stirfry veggies..delicious! Planning to use as a dip for Vietnamese spring rolls..Mmm! Thanks for a great recipe!
So happy you loved it Amber! Can’t beat a good sweet and spicy sauce 🙂
I’m looking forward to making this but cannot have vinegar what could I substitute
Try lime juice and tweak it to your taste buds. Report back!
Amazing! Thanks for the recipe, will have to try this asap! How long can the sauce be stored fore in the fridge?
I’d say you can keep it refrigerated for a couple of weeks if it lasts that long haha
This looks amazing!! What can I use as a substitute for tapioca flour if I’m out of it? Thanks for the recipe by the way (•‿•)
You could try cornstarch instead,it should work just fine!