Thai Sweet Chili Sauce
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- Yield
- 6 cups
- Prep
- 0:30:00
- Cook Time
- 0:20:00
- Cuisine
- Thai
- Filed Under
- Canning & Preserving
- Seed and roughly chop bell peppers. Chop Thai chilies. Shred carrot using the second-finest holes of a box grater. Mince garlic.
| 6–10 each |
Thai Chilies |
| 650 g |
Red Bell Peppers |
| 1⁄2 cup |
Carrots |
| 12 cloves |
Garlic |
- In a medium saucepan over medium-high heat, combine 4 cups water with the vinegars, sugar, and salt. Stir until sugar and salt dissolve completely.
| 4 cups |
Water |
| 2 cups |
Rice Vinegar |
| 2 cups |
Cider Vinegar |
| 800 g |
Granulated Sugar |
| 35 g |
Kosher Salt |
- Add the prepared chilies, bell peppers, carrot, and garlic. Bring mixture to a boil and cook for 5 minutes, stirring occasionally.
- In a separate bowl, whisk the Clear Jel with remaining 2⁄3 cup water until smooth. While stirring the sauce vigorously, pour this slurry into the boiling mixture in a steady stream.
| 110 g |
Modified Cornstarch |
| 4 cups |
Water |
- Continue stirring constantly and return mixture to a boil. Reduce heat and simmer for 1 minute, or until thickened.
- Ladle hot sauce into clean, hot half-pint jars, leaving 1⁄4-inch headspace. Remove air bubbles using a chopstick or bubble tool. Adjust headspace with additional hot sauce if needed.
- Wipe jar rims clean with a paper towel dipped in vinegar. Center lids on jars and apply rings until fingertip-tight.
- Process in a boiling water bath, ensuring jars are covered by 2 inches of water. Process for 10 minutes with lid on.
- Remove jars and let cool undisturbed for 12–24 hours.