Asian Sweet Chili Sauce

Ingredients

• 2 c. plus 1/3 c. water (divided)
• 2 c. rice vinegar
• 2 c. sugar
• 4 tsp. salt
• 4 fresh red Fresno (red serrano, or red jalapeño peppers, stems removed, minced (do not remove the seeds))
• 6 large garlic cloves (minced)
• 1/4 c. plus 2 to 3 tsp. Clear Jel (ThermoFlo, or other canning starch)

Instructions

1. 1

   In a medium-sized saucepan over medium to medium-high heat, stir together 2 cups of the water with the rice vinegar, sugar, salt, minced pepper, and garlic. Stir to dissolve the sugar and salt, and bring mixture to a boil. Boil for 5 minutes.

2. 2

   While sauce is boiling, use a small whisk or fork to mix the canning starch (I used 1/4 cup + 3 teaspoons of Clear Jel and was happy with the consistency) into the remaining 1/3 cup of water. While stirring the sauce vigorously, pour the starch/water mixture into the pan. Keep stirring and bring the mixture back to a boil. Lower the heat and simmer for 1 minute.

3. 3

   Use a ladle to scoop the sauce into half-pint (8-oz.) jars (I prefer the wide-mouth jars), leaving 1/4" headspace. Use a chopstick to remove air bubbles and then adjust the level with additional sauce if needed. Moisten a paper towel with vinegar and wipe rims of jars clean. Place lids on jars and fasten appropriately, whether it's turning a ring to fingertip tightness or fixing clamps in place.

4. 4

   Use canning tongs to transfer jars to a canner or large stock pot full of boiling water, with water covering jars by 2". Put lid on canner and return water to a boil and process for 10 minutes. Carefully transfer hot jars to a towel-lined counter before removing any rings, wiping the jars clean, and labeling.

5. 5

   Store jars in a cool, dark place for up to 1 year. Once opened, the sauce will be good for up to 3 weeks when stored in the refrigerator.