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
-
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.
