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Asian Sweet Chili Sauce
4.4 from 105 votes

Asian Sweet Chili Sauce

This recipe creates an Asian-inspired sweet chili sauce featuring rice vinegar, sugar, salt, garlic, minced fresh red chilies, and a canning starch thickener. The sauce simmers after combining these ingredients until slightly thickened and glossy. It balances tangy vinegar and sweetness with mild heat from fresno or similar peppers. Prepared sauce is ladled into sterilized jars for canning or refrigeration, making it a versatile condiment for dipping or adding flavor.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Serving 2tablespoons Calories 35kcal (2%) Carbohydrates 9g (3%) Sodium 194mg (8%) Sugar 8g (16%)

Nutrition Facts

Serving: 6 cups

Amount Per Serving

Calories 35

% 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.