Looking for a Substitute for Chili Sauce that actually works? These easy swaps will keep your dish bold, balanced, and far from bland.
So, you’re halfway through cooking, things are smelling amazing—and then it hits you. No chili sauce. Whether the bottle’s empty or you never had it to begin with (no judgment), it’s not the end of your recipe. A solid substitute for chili sauce can save dinner and still give your dish that spicy, punchy kick you’re after.
There are actually a bunch of tasty chili sauce alternatives that can bring heat, tang, and flavour without skipping a beat. Some are pantry staples, others are fun little hacks you might not have thought of. The best part? These chili sauce substitutes aren’t just second-stringers—they can totally hold their own. So, let’s talk about the best swaps for that fiery flavour, no chili sauce bottle required.
BUT FIRST, WHAT IS CHILI SAUCE?
Chili sauce is a spicy, tangy condiment made from chili peppers, vinegar, sugar, and a mix of seasonings—kind of like ketchup’s bold, fiery cousin. It can range from sweet heat to serious spice, depending on the type and brand. You’ll find it in everything from dipping sauces and marinades to stir-fries and meatloaf glazes. Basically, it’s the stuff that adds a little zing (and a lot of flavour) to whatever it touches.
TOP SUBSTITUTES FOR CHILI SAUCE: WHAT WORKS AND WHY
1. SRIRACHA
Why it works: Sriracha is basically chili sauce’s cooler, spicier sibling—made from chili peppers, garlic, vinegar, and a bit of sweetness. It delivers heat with a smooth texture and that familiar tang.
How to use it: Swap it 1:1 for chili sauce in recipes, or adjust to taste if you want more or less spice.
Best for: Stir-fries, marinades, dipping sauces, and basically any dish where you want a bold kick.
Quick Tip: Mix sriracha with a little honey or brown sugar to mimic the sweeter profile of some chili sauces.
2. HOT SAUCE (LIKE FRANKS OR TABASCO)
Why it works: Hot sauces pack a punch with their vinegar-forward heat, similar to chili sauce but usually thinner and sharper.
How to use it: Use a little less than the recipe calls for since it’s more liquidy and intense; balance with a touch of sugar or ketchup if you want more sweetness.
Best for: Wings, tacos, and recipes where you want a fiery vinegary boost.
Quick Tip: Combine hot sauce with a spoonful of tomato paste or ketchup to thicken and sweeten it up.
3. SZECHUAN SAUCE OR CHILI GARLIC SAUCE
Why it works: These sauces are chunkier and often have a garlicky, fermented depth that gives your dish complexity along with heat.
How to use it: Use a bit less than chili sauce due to stronger flavours; thin with a splash of water or soy sauce if needed.
Best for: Asian-inspired dishes like stir-fries, noodle bowls, and dipping sauces.
Quick Tip: Add a touch of sugar or honey to balance the intense spice and tang.
4. KETCHUP + HOT SAUCE MIX
Why it works: Ketchup adds sweetness and thickness while hot sauce brings the heat, combining to mimic the sweet-spicy balance of many chili sauces.
How to use it: Mix about 2 parts ketchup to 1 part hot sauce; adjust according to taste and recipe needs.
Best for: BBQ glazes, burgers, and any dish where you want a sweet and spicy vibe.
Quick Tip: Stir in a splash of vinegar or lime juice to brighten the flavours even more.
5. HARISSA
Why it works: Harissa is a North African chili paste with smoky, spicy, and aromatic notes—it’s bolder but brings a similar fiery character.
How to use it: Use sparingly and taste as you go; it’s thicker and more concentrated than chili sauce.
Best for: Roasted veggies, grilled meats, and dips where you want complex heat.
Quick Tip: Thin harissa with a bit of olive oil or tomato sauce if you need a looser consistency.
6. GOCHUJANG (KOREAN CHILI PASTE)
Why it works: Gochujang is fermented and slightly sweet with a deep umami flavour, offering a unique twist while still packing heat.
How to use it: Use less than the called-for chili sauce and balance with a little vinegar or citrus to mimic the tanginess.
Best for: Korean dishes, marinades, and spicy sauces with a hint of sweetness.
Quick Tip: Mix with a splash of rice vinegar or lime juice to add acidity. Curious about other gochujang swaps? I’ve got you covered with a full list in my gochujang substitute post.
7. HOMEMADE QUICK CHILI SAUCE
Why it works: If you’ve got chili flakes, vinegar, and sugar on hand, you can whip up a simple sauce that hits the main flavour points of chili sauce.
How to use it: Mix chili flakes with vinegar and a pinch of sugar; adjust proportions for heat and sweetness.
Best for: Quick fixes, drizzling on everything from eggs to noodles.
Quick Tip: Let it sit for 10 minutes before using to let the flavours meld.
FREQUENTLY ASKED QUESTIONS
Chili sauce is usually made from a blend of chili peppers, vinegar, sugar, and sometimes garlic or other spices. It’s sweet, tangy, and spicy all at once, which makes it super versatile for dipping, cooking, or adding a kick to any dish.
Ketchup is sweet and tangy with tomatoes as the base but usually no heat. Chili sauce has that same sweet-tang combo but adds chili peppers for spice and often a chunkier texture. Basically, chili sauce is ketchup with a spicy kick.
Nope! Hot sauce is usually thinner and mainly spicy with vinegar, while chili sauce has added sweetness and thicker texture. Chili sauce is like hot sauce’s sweeter, more complex cousin.
Not quite! Sriracha is a type of chili sauce but usually smoother, thicker, and a bit garlicky with a consistent heat. Chili sauce tends to be chunkier, sweeter, and more tangy. Both bring heat, but they play different flavour games.
Frank’s RedHot is actually classified as a hot sauce—thin, tangy, and spicy with a vinegar punch. It’s not quite the same as chili sauce, which is thicker and sweeter.
You can swap chili sauce with other spicy condiments like sriracha, hot sauce mixed with a little ketchup, or even a simple mix of hot sauce and honey for sweetness. Just adjust to taste depending on how sweet, tangy, or spicy you want your dish.
For meatballs, go for sauces with a good balance of sweet and heat—think BBQ sauce with a dash of hot sauce, or hoisin sauce mixed with chili paste. These keep your meatballs saucy and flavourful without missing that chili sauce vibe.
Making chili sauce at home is pretty simple! Blend fresh or dried chilies with vinegar, sugar, garlic, and a pinch of salt. Simmer it until thickened, then let it cool. Voila—a fresh batch of spicy goodness!
Running out of chili sauce mid-recipe might feel like a disaster, but it doesn’t have to be. With the right substitute for chili sauce, you can still bring the heat, flavour, and balance your dish needs—without missing a beat. Whether you’re leaning on a trusty bottle of sriracha, mixing up a little hot sauce and ketchup, or reaching for something bold like gochujang, there’s always a fix that works.
The beauty of chili sauce alternatives is how flexible they are—some bring the sweet, others bring the spice, and a few do both like pros. It’s really just about knowing your flavour goal and choosing the right backup player to get you there. So don’t stress if the chili sauce is MIA; just get creative and roll with one of these spicy MVPs. Dinner will still turn out great—and honestly, you might even find a new favourite.
LOVE THIS LIST? PIN IT FOR LATER!
Got a favourite tomato substitute I missed? Drop it in the comments — I’d love to hear!
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