sweet chili sauce that can be canned for long-term storage, here’s a basic recipe for you. Please note that canning requires proper sterilization and sealing techniques to ensure safety, so make sure you follow those guidelines.
Ingredients:
- 2 1/2 pounds (about 8-10 cups) red chili peppers (such as Fresno or red jalapeños), stems removed, seeded for milder sauce
- 2 cups white vinegar
- 2 cups granulated sugar
- 3 cloves garlic, minced
- 1 teaspoon salt
Instructions:
- Prepare Your Canning Equipment:
- Sterilize canning jars, lids, and rings by boiling them in water for 10 minutes or following the manufacturer’s instructions.
- Keep everything hot until you’re ready to use it.
- Prepare the Chili Peppers:
- Wear gloves while handling the chili peppers to protect your hands.
- Remove the stems and, if you prefer a milder sauce, remove the seeds. Keep some seeds if you want it spicier.
- Finely chop the chili peppers in a food processor or by hand.
- Cooking the Sauce:
- In a large pot, combine the chopped chili peppers, white vinegar, sugar, minced garlic, and salt.
- Bring the mixture to a boil over medium-high heat. Stir frequently to dissolve the sugar.
- Once it’s boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally.
- Blending (Optional):
- For a smoother sauce, use an immersion blender or regular blender to puree the mixture.
- Filling the Jars:
- Carefully ladle the hot sauce into your sterilized, hot canning jars, leaving about 1/4-inch headspace at the top. Wipe the jar rims clean with a clean, damp cloth.
- Sealing the Jars:
- Place canning lids on the jars and screw on the metal bands until they are fingertip-tight.
- Processing (Water Bath Canning):
- Submerge the sealed jars in a boiling water bath. The water should cover the jars by at least an inch.
- Process for about 15-20 minutes to ensure a proper seal.
- Remove the jars from the water bath and allow them to cool on a clean towel or cooling rack.
- Check Seals:
- After the jars have cooled, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed.
- Label and Store:
- Label your jars with the date and store them in a cool, dark place. Properly canned sweet chili sauce can last for up to a year or more.
Remember to follow all safety guidelines for canning, and consult your local food safety authority for any specific recommendations related to canning in your area. Enjoy your homemade sweet chili sauce!
