Homemade Sweet Chilli Sauce

Donnybrook Fair Cookery School recently had an Asian Tapas night which was led by chef Niall Murphy which caught my eye. I would highly recommend anyone to attend a course there as Niall is a very humble, practical and passionate chef.

This is where I sampled this homemade sauce that will have you dumping any store bought gloop in seconds. Store in an airtight jar in a dark, cool place and it will stay good for at least 3 months.

Spice up your breakfast or brunch by adding it to my Cupcake Quiches with some wilted kale or spinach!!


  • 1 large red pepper
  • 1 red chilli
  • 100g caster sugar
  • 100ml water
  • 100ml rice wine vinegar
  1. Finely chop the red pepper & chilli.
  2. Place all the ingredients in a saucepan & bring to the boil. Reduce to a simmer and continue to cook for at least 20-30 mins until the peppers are soft through. 
  3. Transfer to a large jug & blend using a handheld blender to your preferred consistency. 
  4. Store in an airtight jar.
Happy cooking,
Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!
Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

1 comment

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: