Start by dicing up the peppers and grating the ginger and the garlic.

Then, in a pan on high heat, add the vinegar, sweetener, and coconut aminos.

Next, add the chili peppers, ginger, and garlic. Bring the mixture a boil and allow to boil without burning for 2 minutes.

Lower the heat and allow to simmer for another 2 minutes.

While the spicy sweet chili is simmering dissolve xanthan gum into hot water. I heated up the water in this glass measuring cup in the microwave for 1 minute.

Do your best to dissolve the xanthan gum into hot water.

Then, add water xanthan gum mixture into the pan with chilli sauce.

Dissolve the xanthan gum as much as possible into the mixture.

Take the chili sauce off the heat and allow to cool before canning.