Sweet Chili Sauce.

Homemade chili sauce is very simple to make and much healthier than those sauces from store. In this recipe, I use light agave nectar instead of sugar to bring the Glycemic Load down and it is still tastes just like the “real” thing. It really is difficult to do anything wrong here – it’s just too simple. After you’ll try this – you’ll think twice before buying the one from the supermarket.

Ingredients below yield about 100ml of sauce, which is enough for one dinner. If you like it, you can double or even triple the ingredients and keep the sauce in a sterilised, airtight bottle. It should be good for at least a week, provided it would last that long. It’s too good!


  • 2 red chilies, de-seeded and chopped
  • 2 garlic cloves, peeled and finally chopped or pressed
  • 10ml of fish sauce
  • 50 ml each: light agave nectar, brown rice vinegar, water
  • 1tsp rice flour or corn flour mixed with 1 tsp of water
  1. Place all of the ingredients apart of flour in a small saucepan and bring to the boil gently, stirring occasionally.
  2. Let it simmer on a very low heat for about 10 minutes. This should be enough time to infuse liquids with chili and garlic. If making this in advance, remove from heat and let it stand for 30 minutes.
  3. Return to medium heat, add flour and water mixture and bring to the boil stirring constantly.
  4. Reduce the heat to minimum and let it sit on low heat until thickens. This should take about 10 minutes.
  5. Remove from heat and serve when cooled down.

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