Chile Sweet and Sour Sauce

Chile Sweet and Sour Sauce
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    30 mins
  • SERVING
    30 People
  • VIEWS
    21

Transform ordinary meals into extraordinary culinary experiences with this vibrant Chile Sweet and Sour Sauce. Its luscious blend of sweet, tangy, and smoky notes elevates everything from grilled chicken to crispy egg rolls, making it a versatile staple in your kitchen.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Fiber
    0 g
  • Protein
    0 g
  • Sodium
    269 mg
  • Sugar
    13 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

In a medium-sized saucepan, combine the brown sugar, chili sauce, grape jelly, yellow mustard, apple cider vinegar, soy sauce, honey, sea salt, and chipotle chile powder. (2 minutes)

02

Step
5 mins

Place the saucepan over medium-low heat and whisk continuously until the brown sugar and grape jelly are completely dissolved. This should take approximately 5 minutes.

03

Step
1 mins

Increase the heat slightly and bring the mixture to a gentle simmer. Immediately remove the saucepan from the heat.

04

Step
1 mins

In a small bowl, create a slurry by dissolving the cornstarch in 2 tablespoons of cold water. Ensure there are no lumps.

05

Step
1 mins

Slowly pour the cornstarch slurry into the sauce while whisking constantly to prevent lumps from forming.

06

Step
2 mins

Return the saucepan to low heat and continue to whisk until the sauce thickens to your desired consistency, about 1-2 minutes. Be careful not to overcook.

07

Step
1 mins

Remove from heat and let the sauce cool slightly. It will thicken further as it cools.

08

Step
1 mins

Transfer the sauce to an airtight container and store in the refrigerator for up to 2 weeks.

For a smoother sauce, strain it through a fine-mesh sieve after cooking to remove any undissolved solids.
Adjust the amount of chipotle chile powder to suit your spice preference.
This sauce can be made ahead of time and stored in the refrigerator for up to two weeks. Reheat gently before serving.
Try adding a splash of Worcestershire sauce for a deeper, more complex flavor.
If you don't have grape jelly, you can substitute with apple jelly or even a seedless raspberry jam.

Jerrod Damore

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 7 Ratings)
Total Reviews: (5)
  • Corene Williamson

    I used agave instead of honey and it worked perfectly for a vegan option.

  • Leon Jerde

    I added a little bit of smoked paprika, and it gave it a wonderful smoky flavor.

  • Andy Reinger

    My kids loved this sauce on their meatballs. Definitely a keeper!

  • Kay Hoeger

    This sauce is amazing! I used it on my chicken wings, and they were a huge hit!

  • Isac Bahringer

    So easy to make and tastes better than store-bought. I'll be making this again!

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