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You’ll find a thousand ways to use this Thai Sweet Chili Dipping Sauce! It’s a little spicy, a little sweet, and a little acidic – it makes a great gift too!

You'll find a thousand ways to use this Thai Sweet Chili Dipping Sauce! It's a little spicy, a little sweet, and a little acidic - it makes a great gift too! #Thai #sauce #spicy #sweet #preserve #canned

Before you read any further, I have to warn you – this Thai Sweet Chili Dipping Sauce is completely addictive! If you have an additive personality like me, please consider yourself warned. Now, with my public service announcement out of the way, please proceed.


The first time I made Thai Sweet Chili Dipping Sauce was about twelve years ago. I made it as a practice dish. You see, Dear Reader, it was about twelve to fifteen years ago that I started canning food. I was always so amazed at how my mom and dad would can soups, meats, and veggies. I never did actually get them to teach me how to do it, which is a shame, but I did some research and decided to practice with some small-batch recipes before taking the leap into large quantities.

Thai Sweet Chili Dipping Sauce

Thai Sweet Chili Dipping Sauce was a great place to start, because the ingredients were very inexpensive and I knew that if I totally messed it up, it wouldn’t be a total loss. I swear, the whole time the jars were in the canner, I kept thinking that they were going to explode or that the water was going to seep into the dipping sauce.

Once I took the dipping sauce out of the canner, I could barely wait until it was fully cooled! I remember listening eagerly for that glorious popping sound, telling me that the jars had properly sealed.


Since then, I feel that I have mastered the art of water canning. After all of the canning recipes posted here at Lord Byron’s Kitchen, would you believe that I have yet to venture into the pressure canning method? I have only ever made recipes that use the water bath canning method. It’s the one I’m comfortable with, but it does limit me to what I’m about to can.

You'll find a thousand ways to use this Thai Sweet Chili Dipping Sauce! It's a little spicy, a little sweet, and a little acidic - it makes a great gift too! #Thai #sauce #spicy #sweet #preserve #canned

I don’t know why, really! My parents, and especially my Aunt Donna, would can just about anything and they never once used a pressure canner. They always used a big pot of boiling water. I remember chicken soup, beef stew, seal, and even chicken wings! Not once do I recall anyone getting sick from eating those foods prepared in a water canner.

Personally, I think we have become a society that is too over protective and we tend to worry about everything just a little too much. It’s like hand sanitizer! We never had no such thing when I was growing up. Germs were just a normal part of being a kid. Nowadays, we practically send our kids outside in protective bubbles – if we allow them to go outside at all!

At the same time, I would never want to put myself or anyone else at risk of getting sick from unsafe canning practices. So, even though my parents did it, I will not.

I promise you though, Dear Reader, once we finish with the renovations in our country house, I will buy a pressure canner. Right now, I just do not have the room to store one in our downtown Toronto apartment. And then, I’ll be canning those meat-based stews and soups too. For right now though, you can click here to find all of my Preserves and Pickles recipes.


So… let’s talk about this Thai Sweet Chili Dipping Sauce. Once you have it all done, what are you planning to do with it? Well, to be honest, you have so many possibilities. The first thing that comes to mind is using this dip with spring rolls. Delicious! But, you can do just about anything with this sauce.

Thai Sweet Chili Dipping Sauce

Drizzle a few teaspoons over some plain cooked rice for a great side dish. Cut chicken or beef into bite sized pieces and marinate them for at least an hour in this sauce. Then skewer them and toss them on the grill – it’s that easy. You can place some peeled, hard-boiled eggs into a large mason jar and pour this sauce into the jar until it covers the eggs. Place in the fridge for at least a week and you’ll have some very delicious pickled eggs.

Thai Sweet Chili Dipping Sauce also makes a great salad dressing. You can drizzle it over your salad as is, or you can whisk two parts of the dipping sauce with one part olive oil. See, Dear Reader, I told you the possibilities were endless! Please share your ideas and uses with me once you make your own batch at home!

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3.11 from 38 votes

Thai Sweet Chili Dipping Sauce

You'll find a thousand ways to use this Thai Sweet Chili Dipping Sauce! It's a little spicy, a little sweet, and a little acidic – it makes a great gift too!
Course Condiment, Preserves
Cuisine North American
Prep Time 10 minutes
Cook Time 20 minutes
Canning Time 20 minutes
Total Time 50 minutes
Servings 80 servings
Calories 32kcal
Author Lord Byron’s Kitchen


  • 5 250 ml mason jars with screw bands and new, unused sealing discs.
  • Water Bath Canner with Jar Rack
  • Jar Wrench/Lifter
  • Canning Funnel
  • Ladle
  • Non-metallic Bubble Remover
  • Magnetic Lid Lifter


  • 1/4 cup chopped garlic
  • 1/2 tablespoon salt
  • 3 cups cider vinegar
  • 3 cups sugar
  • 1/4 cup dried red chili flakes


To Prepare Mason Jars:

  • Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.
  • Add the garlic and salt to a small bowl and combine well by stirring with a spoon. Set aside.
  • In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.
  • Pour the vinegar into a saucepan and bring to a gentle boil over medium heat. Add the sugar and continue to stir until the sugar has dissolved completely.
  • Remove the vinegar and sugar mixture from the heat and still in the garlic mixture, along with the dried red chili flakes.
  • Ladle sauce into prepared mason jars using a funnel to prevent the sauce from touching the rim of the jars.
  • Use the non-metallic bubble remover to remove any air bubbles.
  • Wipe down the rim of each jar with a damp paper towel to ensure no sauce has come in contact with the rim.
  • Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
  • Screw on the screw bands until firm – do not apply pressure! Just use your fingertips to tighten the screw bands.
  • Using the jar lifter, place the jars into the water bath canner with the boiling water. Do not place the lid on the canner.
  • Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
  • Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.


Recipe make 5 250 ml jars, or 5 cups.  One serving is equal to one tablespoon.


Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 8mg | Fiber: 1g | Sugar: 8g | Vitamin C: 0.2mg | Calcium: 1mg

Are you making this recipe?  Show me your version!  Tag me on Instagram or Facebook!  @lordbyronskitchen | #lordbyronskitchen 

You'll find a thousand ways to use this Thai Sweet Chili Dipping Sauce! It's a little spicy, a little sweet, and a little acidic - it makes a great gift too! #Thai #sauce #spicy #sweet #preserve #canned

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This Post Has 11 Comments

  1. Hoping to make this recipe this weekend! I was wondering, how long would the sauce last once a jar is opened? Thanks! Meaghan
    1. Hi Meaghan! A jar will keep perfectly safe in your fridge for at least 3 months. (It won't last that long!) If you're worried about not being able to use it up fast enough, try using smaller mason jars. Those little 125 mL jars are a great option.
  2. I love Sweet Chili Sauce! Definitely going to try this. Your blog is really great! I‘ve been canning for three years now - all recycled jars and home-grown fruit and veggies from our garden. Starting out I had no equipment and no money to buy a canner and such, but I really wanted to continue my grandma‘s canning legacy so to speak - and do something for the environment. A great tip for people who really want to try out a few canning recipes, but do not want to buy the equipment would be to simply use their oven. You only need to fill a casserole dish or oven-proof saucepan with the jars and water (covering at least two thirds of the jars with water) and then bake the whole thing at at least 100 degrees (Celsius). Works great for me! So far we have been canning applesauce, pears, cherries, tomato sauce, beets, beans, all kinds of pickles - you get the idea. Thanks for the new recipe and greetings from Germany! :)
  3. Hi Byron Hoping you can tell me if I can use fresh chili peppers from my garden and how much fresh peppers would be required. Thanks so much! Anita
  4. Hi there, Looking forward to trying this sauce. I have canned fruits and pickles for years, I love opening a jar of home canned peaches in January! This year I got into pressure canning, the learning curve was fantastic - a whole new world - meats, chicken, veggies, soups (oh my! French onion made from bone broth, delicious), and the list goes on. One trick I learned is to put a little vinegar in the canning water, this will eliminate the white hard water residue that’s left on the jars. Thanks for sharing!

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