Sweet chili sauce is a Thai-style condiment combining chili heat with sugar or honey, plus vinegar (often rice or apple cider vinegar), garlic, and sometimes ginger or lime juice; heat level depends on the chili used, from mild red-bell-pepper versions to hotter Thai-chili versions. It probably developed in Thailand as a way to balance the heat of Thai chilies with sweetness, and is now produced throughout Southeast Asia and sold in Western grocery stores. It's commonly used as a dipping sauce for spring rolls, fried calamari, and chicken satay, and as a glaze or marinade for meat, seafood, or vegetables. It should not be confused with sambal, a broader category of Indonesian and Malaysian chili pastes that are usually savory and hot rather than sweet, or with sriracha, a smoother, garlic-forward hot sauce with little to no added sugar.