Low Histamine Sweet Chilli Sauce

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This low histamine sweet chilli sauce offers spice-free sweetness and clean flavor using red bell pepper instead of hot chillies. It skips vinegar and garlic, replacing them with histamine-safe swaps that still deliver tang and depth. It’s perfect as a dipping sauce, stir-in for rice bowls, or glaze for grilled veggies and proteins.

Ingredients Needed

• 1 cup white sugar: for a classic sticky-sweet base.
• 1 cup water: helps simmer everything evenly.
• ½ cup chopped red bell pepper (seeded): adds color and natural sweetness.
• ¼ tsp ascorbic acid + 1 tbsp water: gentle acid substitute for vinegar.
• 1 tbsp cornstarch: thickens the sauce.
• 2 tbsp cold water: mixes with cornstarch.
• 1 tsp garlic-infused oil (optional): for those who tolerate, adds mild flavor.

How To Make Low Histamine Sweet Chilli Sauce

Prepare the Pepper

Chop red bell pepper finely. For best texture, pulse in a mini food processor until finely minced—not a paste.

Simmer the Base

In a small saucepan, combine sugar, water, red bell pepper, and ascorbic acid + water mix. Bring to a boil over medium heat, then simmer gently for 12–15 minutes.

Thicken the Sauce

Mix cornstarch and cold water until smooth. Stir the mixture into the simmering sauce. Continue stirring over low heat for 2–3 minutes until thickened.

Cool and Store

Let the sauce cool for 10 minutes. Pour into a clean glass jar or bottle. Once fully cooled, refrigerate.

Recipe Tips

• Use red bell peppers instead of spicy chillies for color and sweetness.
• Skip garlic completely or use a small amount of garlic-infused oil if tolerated.
• Replace all vinegars with ascorbic acid solution to avoid fermentation.
• Simmer sauce gently to preserve its histamine-safe quality.
• Always use glass jars, not plastic or metal, for storage.

How to Store & Reheat

• Room Temperature: Not safe for extended time. Serve immediately after warming to room temp.
• Fridge: Store in a clean glass jar for up to 10 days. Stir before each use.
• Freezer: Not recommended due to sugar and pepper texture changes.

Nutrition Facts (approx. per 2 tbsp):

• Calories: 58
• Sodium: 1 mg
• Protein: 0 g
• Fat: 0 g
• Carbs: 15 g
• Fibre: 0.2 g
• Sugar: 14 g

FAQs

Can I eat chilli sauce on a low histamine diet?

No, most chilli sauces contain fermented vinegar and spicy peppers, both high in histamine. This version uses red bell pepper for a safe, sweet alternative.

What can I use instead of vinegar in sauces?

Use a small amount of ascorbic acid powder dissolved in water. It adds gentle acidity without fermentation.

Is garlic allowed on a low histamine diet?

Fresh garlic can be problematic for many. If tolerated, garlic-infused oil is a safer alternative because it contains no fermentable compounds.

How long does homemade low histamine sauce last?

This sauce lasts up to 10 days in the fridge if stored in a clean, airtight glass jar.

Try More Recipes:

• Low Histamine Cilantro Sauce
• Low Histamine Dipping Sauce
• Low Histamine Coconut Sauce