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Add all ingredients except tapioca starch and hot water to a small saucepan and bring to a simmer.
Cook for 4 minutes maintaining heat level at a simmer.
Mix tapioca starch and hot water (slurry) in a small bowl. Stir until combined then slowly add slurry to the sweet chili mixture.
Bring to a boil and cook for 1 minute.
Remove from heat and allow to cool completely before transferring to a sterile container.
Store leftover sweet chili sauce in a sterile air-tight container. Keep refrigerated. Sauce is good for up to 4 weeks.