Sweet Chili Sauce

In a medium-sized saucepan, stir together 2 cups of water, rice wine vinegar, sugar, salt, peppers, and garlic; bring to a boil and boil for 5 minutes.

While boiling, whisk together the remaining 1/3 cup of water with the canning starch.

Vigorously stir the sauce mixture and pour in the canning starch mixture; bring back to a boil, then lower the heat and simmer for 1 minute.

Ladle the sauce into 8-ounce glass jars, leaving a 1/4-inch clearance from the top. Remove any air bubbles and adjust the level with additional sauce if needed.

Wipe the rims of the jars clean with a vinegar-moistened paper towel. Place lids on the jars and fasten them appropriately.

If using it right away, allow it to cool completely. For canning, transfer the sealed jars to a canner full of boiling water, covering the jars by 2 inches, and process for 10 minutes. Allow to cool completely, preferably overnight. Store in a dark place for up to 6 months. Once opened, keep for up to 3 weeks in the refrigerator.

Prep Time: 10 minutes | Cook Time: 6 minutes | Total Time: 16 minutes | Servings: 24 (3 cups total / 2 tablespoons per serving)