This post may contain affiliate links. Please read our disclosure policy.
This Sweet Chili Dipping Sauce is the perfect accompaniment to our Coconut Shrimp recipe!
If you read yesterday’s 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. We also serve it on Brussels sprouts in this recipe.
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.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Sweet Chili Dipping Sauce
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
- 1/4 cup champagne vinegar
- 1/2 cup water
- 1/4 cup ketchup
- 1/2 cup granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
You may also like:
Anna Dennis says
This is absolutely delicious. Great with Brussels sprouts as well as coconut shrimp. Yummy!
Martha says
Thanks Anna!
Robin says
Can another, more common vinegar be substituted?
Martha says
Hi Robin – White wine or rice wine vinegar can be substituted.
Sharon says
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!
Martha says
You’re very welcome Sharon! 🙂
JenA says
i have a bumper crop of jalapeños. Just wondering if this sauce could be frozen.
Martha says
Hi Jenna – we haven’t tried freezing it ourselves but I think it would work!
Colleen (Souffle Bombay) says
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!
Cookin Canuck says
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”.
Paula - bell'alimento says
I was hoping you were going to post this! I love sweet heat!