by Old Fashioned » Wed Aug 10, 2022 10:34 pm
I don't know about the rest of ya, but red peppers are hard to find. Green yes, red not so much. At the store I did find some red serranos mixed in with the green ones but if I ever make this again, I'll use the jalapenos, no matter what color they are cause those serranos were too hot for me. Even so, the sauce does taste good.
Sweet Chili Sauce
2 & 1/3 Cup water, divided
2 Cups rice wine vinegar
2 Cups sugar
4 teaspoons salt
4 fresh red jalapeno, fresno or serrano peppers, destemmed and minced....I even deseeded mine to cut the heat, but it was still a burner
6 cloves garlic, minced
1/4 Cup + 2 teaspoons Clear Jel canning starch
1. In a medium-sized saucepan, stir together 2 cups of the water, the rice wine vinegar, sugar, salt, peppers, and garlic; bring mixture to a boil. Boil 5 minutes.
2. While the sauce is boiling, whisk together the remaining 1/3 cup of water with the canning starch.
3. While stirring the sauce mixture vigorously, pour the canning starch mixture into the pan; keep stirring and bring the mixture back to a boil. Lower heat and simmer for 1 minute.
4. Use a ladle to scoop the sauce into 8 ounce glass jars, leaving a 1/4-inch clearance from the top. Use a chopstick to remove any air bubbles and then adjust the level with additional sauce if needed.
5. Moisten a paper towel with some vinegar and wipe the rims of the jars clean. Place lids on the jars and fasten appropriately.
6. Using nonslip tongs, transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return water to a boil and process for 10 minutes.
7. Carefully transfer the jars to a wire cooling rack and allow them to cool completely, preferably overnight.
8. Wipe jars clean, label, and store in a dark place for up to 1 year. Once opened, the sauce will keep for up to 3 weeks in the refrigerator.
Use for dipping egg rolls or dumplings
I don't know about the rest of ya, but red peppers are hard to find. Green yes, red not so much. At the store I did find some red serranos mixed in with the green ones but if I ever make this again, I'll use the jalapenos, no matter what color they are cause those serranos were too hot for me. Even so, the sauce does taste good.
Sweet Chili Sauce
2 & 1/3 Cup water, divided
2 Cups rice wine vinegar
2 Cups sugar
4 teaspoons salt
4 fresh red jalapeno, fresno or serrano peppers, destemmed and minced....I even deseeded mine to cut the heat, but it was still a burner
6 cloves garlic, minced
1/4 Cup + 2 teaspoons Clear Jel canning starch
1. In a medium-sized saucepan, stir together 2 cups of the water, the rice wine vinegar, sugar, salt, peppers, and garlic; bring mixture to a boil. Boil 5 minutes.
2. While the sauce is boiling, whisk together the remaining 1/3 cup of water with the canning starch.
3. While stirring the sauce mixture vigorously, pour the canning starch mixture into the pan; keep stirring and bring the mixture back to a boil. Lower heat and simmer for 1 minute.
4. Use a ladle to scoop the sauce into 8 ounce glass jars, leaving a 1/4-inch clearance from the top. Use a chopstick to remove any air bubbles and then adjust the level with additional sauce if needed.
5. Moisten a paper towel with some vinegar and wipe the rims of the jars clean. Place lids on the jars and fasten appropriately.
6. Using nonslip tongs, transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return water to a boil and process for 10 minutes.
7. Carefully transfer the jars to a wire cooling rack and allow them to cool completely, preferably overnight.
8. Wipe jars clean, label, and store in a dark place for up to 1 year. Once opened, the sauce will keep for up to 3 weeks in the refrigerator.
Use for dipping egg rolls or dumplings
