Sweet Thai Chili Sauce

Fiery Thai chilies are buffered with sugar and concentrated apple cider and set with Clear Jel for a perfect dipping sauce anytime!

• Ready In: 21 mins
• Serves: 16
• Yields: 2 cups

Ingredients

• 1  garlic clove, minced
• 6  dried  Thai red chili peppers
• 1⁄2 cup water
• 1⁄2 cup  boiled apple cider  syrup
• 1⁄2 cup sugar
• 1⁄2 cup cider vinegar (5% acidity)
• 1⁄4 teaspoon kosher salt
• 2  tablespoons  cook-type  Clear Jel (NOT Sure-Jel)
• 1⁄4 cup water

Directions

1. In a small blender pulse the garlic, peppers, water and cider syrup until finely minced.
2. Pour into a saucepan with the sugar, vinegar and salt.
3. Bring to a simmer and cook 5 minutes.
4. Meanwhile, whisk together Clear Jel and ¼ cup water in a small bowl.
5. Bring chili mixture to a boil and whisk in the Clear Jel.
6. Stir constantly for one minute.
7. Remove from heat.
8. Fill jar(s) with mixture, leaving 1/2” headspace.
9. Process for 15 minutes in a waterbath, or refrigerate up to 2 weeks.