Why You’ll Love This Recipe
This homemade sweet chili sauce is garlicky, tangy, and just the right amount of spicy. It’s a versatile condiment that pairs beautifully with spring rolls, dumplings, or even as an appetizer with cream cheese and crackers. Plus, it’s simple to make and can be stored for weeks, making it a must-have addition to your kitchen!
Ingredients
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2 & 1/3 cups water, divided
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2 cups white vinegar
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2 cups granulated sugar
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4 teaspoons salt
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4 fresh red jalapeño peppers (or red Fresno or red serrano), minced
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6 cloves garlic, peeled and minced
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1/4 cup plus 2 teaspoons Clear Jel canning starch
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Combine ingredients: In a medium-sized saucepan, combine 2 cups of water, white vinegar, sugar, salt, minced peppers, and garlic. Bring the mixture to a boil, cooking for about 5 minutes.
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Whisk starch mixture: While the sauce is boiling, mix the remaining 1/3 cup of water with the canning starch in a separate bowl.
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Add starch to the sauce: Stir the sauce mixture vigorously while slowly adding the canning starch mixture. Continue stirring and bring it back to a boil. Reduce heat and simmer for 1 minute.
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Jar the sauce: Use a ladle to pour the sauce into 8-ounce glass jars, leaving about 1/4 inch from the top. Remove air bubbles with a chopstick and adjust the sauce level if necessary.
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Seal the jars: Clean the jar rims with a paper towel moistened with vinegar. Secure the lids and fasten them tightly.
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Cool and store: Let the sauce cool completely. If you’re using it immediately, you can store it in the fridge for up to 3 weeks. To preserve it long-term, follow the canning process.
Servings and Timing
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Servings: About 24 servings (2 tablespoons per serving)
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Prep Time: 10 minutes
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Cook Time: 6 minutes
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Total Time: 16 minutes
Variations
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Add more or fewer peppers to adjust the spice level.
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For a more intense garlic flavor, increase the number of garlic cloves.
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Infuse herbs such as basil or mint to experiment with unique flavors.
Storage/Reheating
Store the sweet chili sauce in an airtight jar in the fridge for up to 3 weeks. If canning, the sauce can last up to 6 months in a cool, dark place.
FAQs
Can I make this sauce spicier?
Yes, increase the number of peppers used or substitute for hotter varieties like Thai bird’s eye chilies.
Can I freeze this sweet chili sauce?
Freezing is not recommended due to the texture changes after thawing, but it can be refrigerated for several weeks.
How do I know if the sauce has thickened enough?
The sauce should coat the back of a spoon. If it doesn’t, continue simmering for an additional 1-2 minutes.
Can I make this without the canning starch?
Canning starch helps thicken the sauce and gives it stability. While you could omit it, the sauce may be thinner and not last as long.
How can I make this sauce without vinegar?
You can substitute with lemon juice for a slightly different flavor but still keep the tanginess intact.
Can I adjust the sweetness of the sauce?
Yes, you can reduce the sugar if you prefer a less sweet sauce, but it will affect the balance of flavors.
Can I use a blender for the sauce?
Yes, but make sure the garlic and peppers are well-minced before blending to avoid large chunks.
Is this sauce vegan-friendly?
Yes, this sweet chili sauce is vegan-friendly.
Can I use this sauce for grilling?
Absolutely! It’s perfect as a marinade or glaze for meats and vegetables.
Can I use a different type of starch?
Clear Jel is the recommended thickener for canning, but if not canning, you can use cornstarch as a substitute for a quicker option.
Conclusion
This homemade sweet chili sauce is a deliciously versatile condiment that adds a burst of flavor to any dish. Whether you use it as a dip, sauce, or marinade, it’s sure to become a staple in your kitchen. With its perfect balance of sweet, tangy, and spicy, it beats any store-bought version!
Homemade Sweet Chili Sauce
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: About 24 servings (2 tbsp per serving)
- Category: Sauces, Condiments, Dips
- Method: Simmering, Canning (optional)
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
This homemade sweet chili sauce is a perfect blend of sweet, spicy, and tangy, made with fresh garlic, red peppers, and a touch of vinegar. It’s ideal for dipping spring rolls, glazing grilled meats, or serving with seafood and vegetables. Better than store-bought, this easy, garlicky sauce is preservable, customizable, and full of bold flavor—an essential condiment for every kitchen!
Ingredients
2 & 1/3 cups water, divided
2 cups white vinegar
2 cups granulated sugar
4 teaspoons salt
4 red jalapeño peppers (or red Fresno or red serrano), minced
6 cloves garlic, peeled and minced
1/4 cup + 2 teaspoons Clear Jel canning starch
Instructions
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Combine Ingredients:
In a medium saucepan, combine 2 cups of water, white vinegar, sugar, salt, minced peppers, and garlic. Bring to a boil and cook for about 5 minutes. -
Prepare Starch Mixture:
In a separate bowl, whisk the remaining 1/3 cup water with Clear Jel until smooth. -
Thicken the Sauce:
Slowly pour the starch mixture into the boiling sauce while stirring vigorously. Return to a boil and simmer for 1 minute until thickened. -
Jar the Sauce (Optional for Preserving):
Ladle into sterilized 8 oz jars, leaving 1/4 inch of headspace. Remove air bubbles, clean rims with vinegar, and seal with lids. -
Cool and Store:
Let the sauce cool. Store in the fridge for up to 3 weeks, or process the jars in a water bath canner for long-term storage (up to 6 months).
Notes
Spice Level: Adjust the number of peppers or use hotter varieties like Thai chilies.
Garlic Lovers: Add more garlic for a bolder taste.
Sweetness: Reduce sugar for a tangier, less sweet version.
Non-Canning Option: Cornstarch may be used instead of Clear Jel if not preserving.
