1.
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 |
2.
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 |
3.
Add the prepared chilies, bell peppers, carrot, and garlic. Bring mixture to a boil and cook for 5 minutes, stirring occasionally.
4.
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 |
5.
Continue stirring constantly and return mixture to a boil. Reduce heat and simmer for 1 minute, or until thickened.
6.
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.
7.
Wipe jar rims clean with a paper towel dipped in vinegar. Center lids on jars and apply rings until fingertip-tight.
8.
Process in a boiling water bath, ensuring jars are covered by 2 inches of water. Process for 10 minutes with lid on.
9.
Remove jars and let cool undisturbed for 12–24 hours.