Dairy Free/ Gluten-Free/ Sauces, Dips & Dressings/ Vegetarian & Vegan

Green Sweet Chili Sauce (Jalapeno Jelly)

Quick and easy to make with a few simple ingredients, this green sweet chili sauce is a sweet and hot dip that's made for sharing!
Overhead shot of sweet green chili in a glass jar

Last Updated on October 1, 2020 by Betty Davies

You know and love red sweet chili sauce, meet it’s cousin made with jalapenos and green chilis. Super easy to make, you can make it as a thin dipping sauce, or into a thicker jelly.

Overhead shot of sweet green chili in two mason jars

Thai red sweet chili is one of my favorite dipping sauces, I love the balance of the heat with sweetness and there is always a bottle in my fridge ready to go!

This homemade green chili sauce is made in a similar way, but we simply swap out the red chilis for jalapenos. It’s dead quick and easy to make and this recipe makes enough for a whopping 3 1/2 cups – that will keep you going for a while!

This recipe is vegan, gluten-free and dairy-free.

Why you will love this jalapeno jelly!

  • Quick: This jalapeno jelly doesn’t require hours of watching boiling pots. It takes around 15minutes to make a big batch and then you just need some patience to let it cool.
  • Customizable: It’s really easy to make this sauce just the way you like it. Make it like I did into a thick jelly or have it more of a runny thin sauce for dipping. You can adjust the heat too, whether you like things super hot or more mild.
  • Simple ingredients: There’s nothing here that you can’t easily pick up at your local store, and you probably have most things in your cupboard already.

Ingredients

  • Apple Cider Vinegar: To add some tanginess and acid to the finished sauce.
  • Water: Nothing fancy here, just standard tap water is fine.
  • Sugar: Use white granulated sugar for that hit of sweetness to balance out the heat.
  • Jalapeños: The base of the green chili sauce is jalapenos. They aren’t too hot and bring a lot of flavor.
  • Hot Green Chili: Add to taste for some extra heat.
  • Cornstarch: Known as corn flour in the UK. This helps to thicken the sauce.
Jalapeno jelly in a square glass jar

How to make sweet green chili sauce

Be sure to scroll down for the full recipe!

  • Blend together the jalapeños and green chili (photo 1).
  • Dissolve the sugar with the vinegar and water in a pan. Add the jalapeños (photo 2).
  • Bring to the boil and simmer.
  • Stir in he cornflour slurry (photo 3).
  • Let cool before serving.
Three shots to show how to make the jalapeno jelly

Recipe Variations

This recipe is pretty fine just as it is, but there are a few changes you can make to suit your tastes.

  • Increase or lower the spiciness. I added one hot green chili and it was just right for me, if you don’t like it too spicy, leave this out or add in another one for a huge kick of heat.
  • This recipe makes quite a thick jelly. If you prefer a runnier sauce, half the amount of cornflour and water added.

Frequently Asked Questions

How long does it last?

Once the sauce has cooled completely, transfer it to an airtight jar or container. It will keep well in the fridge for up to 3 weeks. At room temperature it will keep for up to a week.

Can you freeze it?

Yes, this sauce freezes well. This recipe makes about 3 1/2 cups, so you may want to freeze some to extend the shelf life. Freeze the cooled sauce in an airtight container and it will keep well for up to 3 months.

The sauce may congeal when you thaw it, so just place it in a pan and heat it gently while stirring and it will be good to go.

Is it gluten-free?

Yes, we use cornflour to thicken the sauce, so this is totally gluten-free. It’s also vegan friendly.

Serving Suggestions

This green sweet chili sauce is perfect for all your dipping needs. We polished off a lot with some tortilla chips and it’s perfect with fried spring rolls. You can also mix in a little mayo to some of the sauce to make a great spread for burgers.

Green sweet chili in a small blue bowl with a spoon

Recipe Notes and Tips

  • Pulse don’t blend the jalapeños. If you over blend them, they will be too liquidy.
  • This sauce will thicken as it cools. Once cooled, if you prefer a thicker sauce, simply reheat it and stir in more cornflour and water.
  • Let the sauce cool completely before storing.

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Overhead shot of sweet green chili in a glass jar

Green Sweet Chili Sauce (Jalapeno Jelly)

Quick and easy to make with a few simple ingredients, this green sweet chili sauce is a sweet and hot dip that's made for sharing!
Print Pin Rate
Course: Dip, Sauce
Cuisine: American, Thai
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 18 plus servings (3.5 cups)
Calories: 120kcal
Author: Betty Davies

Ingredients

  • 1/3 cup apple cider vinegar
  • 3 cups water
  • 2 1/2 cups sugar
  • 12 jalapenos
  • 1 hot green chili (or to taste)
  • 5 tablespoons cornstarch
  • 6 tablespoons water

Instructions

  • Add the vinegar, water and sugar to a pan and heat over a medium heat, stirring to dissolve the sugar.
  • Add the jalapenos and green chili (if using) to a blender or food processor and pulse to break down. Don't over mix, just pulse a few times, you don't want to make a paste.
  • Add the processed jalapeno to the pot and bring to the boil.
  • Simmer for 5 minutes and then take off the heat.
  • Mix together the cornflour and 6 tablespoons of water and pour into the pot. Stir for a minute or so to help thicken the sauce.

Notes

  • Pulse don’t blend the jalapeños. If you over blend them, they will be too liquidy.
  • This sauce will thicken as it cools. Once cooled, if you prefer a thicker sauce, simply reheat it and stir in more cornflour and water.
  • Let the sauce cool completely before storing.
  • Nutritional values are based on one of 18 servings.

Nutrition

Calories: 120kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 26mg | Fiber: 1g | Sugar: 28g | Vitamin A: 101IU | Vitamin C: 11mg | Calcium: 2mg | Iron: 1mg

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