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Thai Chili Sauce with Red jalapeños

Preserved Thai Chili Sauce with Red Jalapeños

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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.