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Sweet Chili Sauce Recipe

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4 from 15 reviews

This homemade Sweet Chili Sauce combines a perfect balance of sweetness, tanginess, and a mild spicy kick, ideal for dipping, glazing, or marinating. Made with fresh red chili peppers, garlic, and a simple syrup base thickened with canning starch, this sauce is easy to prepare and can be stored for months when properly canned.

Ingredients

Liquid Ingredients

  • 2 1/3 cups water (divided)
  • 2 cups rice vinegar

Dry Ingredients

  • 2 cups granulated sugar
  • 4 tsp salt
  • ¼ cup plus 2 tsp Clear Jel canning starch

Fresh Ingredients

  • 4 fresh red jalapeño peppers (or red Fresno or red serrano), stems removed and minced
  • 6 cloves garlic, peeled and minced

Instructions

  1. Combine main ingredients: In a medium-sized saucepan, stir together 2 cups of the water, rice vinegar, sugar, salt, minced red peppers, and garlic. Bring this mixture to a boil over medium-high heat. Once boiling, maintain the boil for 5 minutes to develop the flavors.
  2. Prepare starch slurry: While the sauce mixture is boiling, whisk together the remaining 1/3 cup of water with the Clear Jel canning starch until smooth and free of lumps.
  3. Thicken sauce: Slowly pour the starch slurry into the boiling sauce while stirring vigorously to prevent lumps. Bring the sauce back to a boil, then reduce heat and simmer gently for 1 minute to activate the thickening.
  4. Jar the sauce: Use a ladle to pour the hot sauce into sterilized 8 oz glass jars, leaving about ¼-inch headspace at the top. Use a chopstick or similar tool to remove any air bubbles and top off with sauce if needed to maintain headspace.
  5. Clean jar rims and seal: Moisten a paper towel with vinegar and wipe the jar rims clean to ensure proper sealing. Place lids on the jars and fasten them securely but not overly tight.
  6. Let sauce cool (for immediate use): If you plan to use the sauce right away, allow the jars to cool completely at room temperature before opening.
  7. Process jars for canning: To preserve the sauce long-term, place the sealed jars into a boiling water canner filled so water covers jars by 2 inches. Cover the canner with its lid. Return water to a boil and process the jars for 10 minutes.
  8. Cool and store: Carefully remove jars using nonslip tongs and place them on a wire rack to cool completely, preferably overnight. Wipe jars clean, label them with date and contents, and store in a dark, cool place for up to 6 months.

Notes

  • Use fresh red chili peppers like jalapeño, Fresno, or serrano for a nice spicy flavor and vibrant color.
  • Clear Jel starch is preferred for canning as it remains stable and thickens without thinning during storage.
  • Ensure jars and lids are properly sterilized before filling to prevent spoilage.
  • The sauce can be used as a dip, glaze, or added to marinades to add a sweet and spicy kick.
  • If you prefer a milder sauce, reduce the amount of chili peppers or remove seeds before mincing.
  • Adjust sweetness or saltiness according to taste by slightly varying sugar or salt amounts.

Find it online: https://recipeplenty.com/sweet-chili-sauce-recipe/