Asian Sweet Chili Sauce

Name: Asian Sweet Chili Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 cups
Ingredients: 2 c. plus 1/3 c. water; 2 c. rice vinegar; 2 c. sugar; 4 tsp. salt; 4 fresh red Fresno; 6 large garlic cloves; ¼ c. plus 2 to 3 tsp. Clear Jel

User Reviews

4.4

105 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
6 cups
Calories
35 kcal
Course
Appetizer
Cuisine
Asian

Asian Sweet Chili Sauce

Iris Warren

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This homemade sweet chili sauce is fresh and bright, with a punch of heat. It's a fun sauce to have in your pantry for grilling and dipping!

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Ingredients

Servings

2 c. plus 1/3 c. water divided
2 c. rice vinegar
2 c. sugar
4 tsp. salt
4 fresh red Fresno red serrano, or red jalapeño peppers, stems removed, minced (do not remove the seeds)
6 large garlic cloves minced
¼ c. plus 2 to 3 tsp. Clear Jel ThermoFlo, or other canning starch

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Instructions

In a medium-sized saucepan over medium to medium-high heat, stir together 2 cups of the water with the rice vinegar, sugar, salt, minced pepper, and garlic. Stir to dissolve the sugar and salt, and bring mixture to a boil. Boil for 5 minutes.
While sauce is boiling, use a small whisk or fork to mix the canning starch (I used 1/4 cup + 3 teaspoons of Clear Jel and was happy with the consistency) into the remaining 1/3 cup of water. While stirring the sauce vigorously, pour the starch/water mixture into the pan. Keep stirring and bring the mixture back to a boil. Lower the heat and simmer for 1 minute.
Use a ladle to scoop the sauce into half-pint (8-oz.) jars (I prefer the wide-mouth jars), leaving 1/4" headspace. Use a chopstick to remove air bubbles and then adjust the level with additional sauce if needed. Moisten a paper towel with vinegar and wipe rims of jars clean. Place lids on jars and fasten appropriately, whether it's turning a ring to fingertip tightness or fixing clamps in place.
Use canning tongs to transfer jars to a canner or large stock pot full of boiling water, with water covering jars by 2". Put lid on canner and return water to a boil and process for 10 minutes. Carefully transfer hot jars to a towel-lined counter before removing any rings, wiping the jars clean, and labeling.
Store jars in a cool, dark place for up to 1 year. Once opened, the sauce will be good for up to 3 weeks when stored in the refrigerator.