If you’ve ever fallen in love with the tangy heat of sweet chili sauce or eyed those bright bottles of mae ploy sweet chili sauce recipes online, you're going to adore this bold, punchy Preserved Thai Chili Sauce made with vibrant red jalapeños. This isn't just a dipping sauce—it's a jar of magic that lasts for months and delivers layers of flavor that balance heat, sweetness, tang, and umami. Think of it as a richer, more complex cousin to your favorite store-bought options, crafted from scratch with love, and perfect for anyone looking to upgrade their condiment game.

Whether you're looking to recreate your favorite Asian takeout flavors at home or exploring sweet chili sauce recipe dinners, this preserved Thai chili sauce is your ticket in. I’ve been making batches of this every fall when the red jalapeños are bursting off the vine, and trust me—nothing from a bottle can quite compare.

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Preserved Thai Chili Sauce with Red Jalapeños

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Prep Time 15

Cook Time 40

Total Time 55

Course Condiment

Cuisine Thai

Servings 4 cups of sauce (fills 4 half-pint jars)

Equipment

High-speed blender or food processor To puree the chilies and garlic into a smooth base.
Heavy-bottom saucepan or Dutch oven To reduce the sauce without burning it.
Wooden spoon or silicone spatula Stirring is essential as the sugars can stick.
Glass jars with tight lids For storage. Mason jars work great.
Water bath canner or large stockpot with rack For those looking to try a sweet chili sauce canning recipe for longer shelf life.
Jar lifter and funnel (optional) Makes canning neater and easier.

Ingredients

Red jalapeños fresh, ripe – 1.5 pounds, stems removed
Garlic – 10 cloves peeled
White vinegar 5% acidity – 1.5 cups
Granulated sugar – 1.25 cups
Fish sauce – 2 tablespoons
Salt – 1 tablespoon
Water – 1/4 cup
Tamarind paste optional – 1 tablespoon for added tang
Ginger fresh, grated – 1 tablespoon
Lime zest – from 1 lime

Optional add-ins for variation

Crushed pineapple for a sweet chili pineapple sauce twist
Honey if you want a less refined sugar version
Thai bird’s eye chilies for more heat

Instructions

Step 1: Prepare the Chilies

Wash the red jalapeños thoroughly. Cut off stems and roughly chop them into chunks. You can keep the seeds if you want that full-bodied heat, or remove some for a milder sauce.

Step 2: Blend the Base

Add jalapeños, garlic, ginger, and water to your blender or food processor. Pulse until you get a thick, coarse paste. It shouldn’t be fully smooth—you want texture but no big chunks.

Step 3: Cook the Sauce

In a large saucepan over medium heat, pour in the chili mixture. Stir in sugar, vinegar, fish sauce, salt, and lime zest. If you're using tamarind paste or crushed pineapple for a sweet chili pineapple sauce variation, add them now.
Bring everything to a gentle boil, then reduce to a simmer. Stir frequently and cook for 30–40 minutes until the sauce thickens and darkens slightly in color. It should coat the back of a spoon.

Step 4: Taste and Adjust

Now’s the time to play with flavor. Want it tangier? Add more vinegar or lime juice. Too spicy? Stir in more sugar or a splash of honey. Craving complexity? A bit of soy sauce or a dash of taco seasoning recipe-style spice can give it more depth.

Step 5: Store or Can

For short-term use, let the sauce cool, then store in clean jars in the fridge for up to 2 months. For long-term storage, use a water bath canner to process sealed jars for 15 minutes. Make sure your jars are sterilized, and always follow proper canning guidelines if you're going that route. This is the best way to turn this into a sweet chilli sauce recipe you can use all year long.

Perfect Pairings

You’ll be amazed at how versatile this preserved Thai chili sauce is. It complements both traditional Asian dishes and unexpected Western ones. Here are a few ideas:

Grilled Chicken Skewers: Use it as a glaze in the last few minutes of grilling. It caramelizes beautifully.
Little smokies recipes: Toss the sausages in the sauce and roast for a party appetizer with a fiery twist.
Spring Rolls: Serve as a dipping sauce alongside fresh veggies and rice noodles.
Cornbread salad: A spoonful of this sauce mixed into the dressing adds unexpected sweetness and kick.
Asian desserts: A small drizzle over coconut sticky rice or mango sorbet? Surprisingly delicious.
Stir-Fries and Rice Bowls: Think of it like a cousin to homemade sweet chili sauce. Toss it into stir-fried veggies or tofu for instant flavor.
Grilled seafood: Particularly shrimp or scallops. It adds a sweet-spicy glaze that elevates the dish.

Frequently Asked Questions

1. Can I use green jalapeños instead of red?

Not ideal. Red jalapeños are fully ripe, which gives the sauce its sweetness and depth. Green ones are sharper and less complex in flavor.

2. Can I substitute another type of chili?

Absolutely. Thai bird’s eye chilies, Fresno chilies, or even serranos can work. Just remember to adjust quantities and taste throughout the process. Mixing multiple varieties can also be great.

3. How do I make this into a thicker jam-like spread?

Cook it down longer and increase the sugar by 1/4 cup. This gives you a richer, thicker consistency—more of a chilli jam recipe than a pourable sauce.

4. Is this recipe similar to mae ploy sweet chili sauce?

Yes, but with more complexity and freshness. Mae ploy is sweeter and smoother. This version has a bit more texture and tang, closer to a DIY Thai sweet chili sauce.

5. How long can I store this?

Refrigerated, it lasts 2 months. If canned properly, unopened jars can last up to 12 months in a cool, dark pantry. That makes this a fantastic sweet chili sauce canning recipe to keep around all year.

Preserved Thai Chili Sauce with Red Jalapeños: The Perfect Homemade Kick for Everything