Asian Sweet Chili Sauce
User Reviews
4.4
Asian Sweet Chili Sauce
Description
The Asian Sweet Chili Sauce combines water, rice vinegar, sugar, and salt with minced fresh red chilies and garlic to create a flavorful balance of sweet, tangy, and mildly spicy notes. The sauce is boiled to dissolve solids and infused with the flavors of chilies and garlic. A canning starch mixed with water is stirred in to thicken the sauce, which is then boiled briefly again to activate the thickener and achieve the proper consistency.
The resulting sauce has a glossy texture that clings well to foods, making it ideal for dipping fried items, drizzling over grilled meats, or incorporating into marinades. The recipe offers precise handling for canning, including jar sterilization and headspace adjustment, to safely preserve the sauce.
The heat level can be adjusted slightly by choosing peppers like fresno, red serrano, or red jalapeños. The use of rice vinegar provides a distinct sharp acidity that contrasts the sweetness and enhances the overall flavor. This sauce is a classic accompaniment in many Asian dishes or enjoyed as a standalone dip.
Ingredients
- 2 c. water divided, plus 1/3 cup
- 2 c. rice vinegar
- 2 c. sugar
- 4 tsp. salt
- 4 fresno chili red serrano, or red jalapeño peppers, stems removed, minced (do not remove the seeds, fresh, red
- 6 garlic minced, large cloves
- ¼ c. Clear Jel ThermoFlo, or other canning starch, plus 2 to 3 tsp
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.
Notes
- Serving size for nutrition calculations is 2 tablespoons to guide portion control.
- This recipe is adapted from Not Your Mama's Canning Book by Rebecca Lindamood, ensuring safe canning instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 35kcal | 2% |
| Carbohydrates | 9g | 3% |
| Sodium | 194mg | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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