By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 5
658 cal · 30 min
Asian Sweet Chili Sauce
Recipe GLPRd194b877e9048f
A vibrant, aromatic condiment that balances heat, sweetness, and umami. Freshly processed chili peppers, garlic, and onion are gently cooked in oil, then simmered with brown sugar, fish sauce, and vinegar to create a versatile sauce with complex flavors. Perfect for dipping, glazing, or condiment use.
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Ingredients
2 pounds fresh chili peppers
1 onion, peeled and quartered
3 cloves garlic, peeled
1/4 cup cooking oil
1/2 cup brown sugar
1/2 cup fish sauce
1/2 cup rice wine vinegar
Directions
Add the chili peppers, quartered onion, and peeled garlic cloves to a food processor. Pulse until you reach your desired consistency—a rough mince works well and preserves some texture.
Heat the cooking oil in a large wok, pot, or sauté pan over medium-high heat until the surface shimmers with heat.
Carefully transfer the processed chili-onion-garlic mixture into the hot oil. Stir frequently and cook for about 1 minute until the mixture becomes fragrant.
Add the brown sugar, fish sauce, and rice wine vinegar to the pan. Stir well to combine all ingredients evenly.
Bring the sauce to a gentle simmer, then reduce the heat to low. Continue cooking for 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
Taste the sauce carefully. If it needs more heat, add finely minced fresh chili pepper. For additional saltiness and depth, stir in 1 tablespoon more fish sauce. For more sweetness, add 1 tablespoon more brown sugar. For additional tang and brightness, add 1 tablespoon more vinegar. Adjust seasonings to your preference.
Comments
Every ingredient is standard stock at Harris Teeter, Food Lion, or Walmart—no second stop required. The stated 30 minutes is honest for mincing peppers and onion, simmering, and cooling; cost per serving lands under 50 cents with brown sugar and oil driving the expense. This is a pantry workhorse that keeps for weeks refrigerated and rehears beautifully, making it genuinely useful for weeknight dipping, glazing chicken, or dressing rice bowls. The only friction is that it's a condiment, not a meal, so you still need a protein and side to finish dinner.
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