This Sweet Chili Dipping Sauce is the perfect accompaniment to yesterday’s Coconut Shrimp recipe!
If you read yesterday post – today’s recipe was inspired by that same family dinner that we enjoyed last month after our daughter’s dance recital. My father-in-law’s coconut shrimp was served with a spicy chili sauce – but his complaint was that it was too spicy!
So my husband Jack set out to make the perfect Sweet Chili Dipping Sauce – and today’s recipe really strikes a perfect balance between sweet and spicy without being too spicy!
And while I think that this dipping sauce is perfect with our coconut shrimp – it’s also delicious as a dipping sauce for fresh vegetables, with chicken nuggets, on fish tacos, or served with plain cooked shrimp.
If you’d like to make this Sweet Chili Dipping Sauce on the hotter side, simply keep some of the seeds from the peppers and add that into the sauce.
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Note: You can leave the pepper seeds in if you like this sauce to be hotter and spicier.
Ingredients
- 1 tablespoon roughly chopped fresh ginger
- 2 tablespoons roughly chopped fresh garlic, about three cloves
- 3 tablespoons roughly chopped fresh jalapeno or Serrano peppers, stemmed and seeds removed, see note
- ¼ cup champagne vinegar
- ½ cup water
- ¼ cup ketchup
- ½ cup granulated sugar
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons corn starch
- 1 tablespoon water
Instructions
- In a blender, place ginger, garlic, peppers, vinegar, water, ketchup, sugar and salt. Puree until smooth but leave a few bits unprocessed, about 30 seconds.
- Place ingredients into a sauce pan and bring to a simmer and simmer for five minutes.
- In a small cup, mix corn starch and water and add to pan. Heat just to thickened, then remove from heat.
- Cool and refrigerate until ready to use. When ready, remove to room temperature before serving.
- Keep up to two weeks refrigerated.
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Made this tonight along with the chicken and it’s delicious! So far all of the recipes I’ve made from you are a hit! Thanks for sharing your recipes!
★★★★★
You’re very welcome Sharon! 🙂
i have a bumper crop of jalapeños. Just wondering if this sauce could be frozen.
Hi Jenna – we haven’t tried freezing it ourselves but I think it would work!
Would it be wrong if I drank this with a straw?? I seriously would! The shrimp IS perfect for this (and happens to be my faaaa-vorite food)….Ommmmnonnn!
I can think of so many things that I want to serve with the sauce! There’s something about sweet and spicy sauce that makes other flavors really “pop”.
I was hoping you were going to post this! I love sweet heat!
I love how easy this is to make! I use sweet chili sauce pretty often, but didn’t realize how easy it was to make!
Sweet chili dipping sauce is one of my favorite things to dip with! And with those coconut shrimp, I bet it’s magically good. YUM.
This is the best Sweet Chili Dipping Sauce I have seen. I am going in with some vegetable filled wontons. 🙂
I can think of so many things I want to dip in this tempting sauce – it sounds so good (but I’ll start with coconut shrimp, please)!
Oh yum! I can think of so many Asian style recipes where this would go perfectly on the side!
I want to make a batch of shrimp right now to go with this sauce! Looks so good!
I’m allergic to shrimp but I can always dip chicken
I have to make this soon. My husband loves sweet chili sauce!
Would this work with this recipe? http://www.iwashyoudry.com/2014/01/04/mcdonalds-copycat-sweet-chili-chicken-wrap/
Hi – I think it would! I’ve never had that wrap at McDonald’s – but it sounds like the sauce is very similar to our recipe!
Thank you
I am loving this homemade sweet chili sauce and those coconut shrimp, YUM!