The invention discloses a curing method for a sour-sweet flavor yellow pepper sauce. The sauce comprises the following raw materials in parts by weight: 8-20 parts of yellow pepper, 5-8 parts of salt, 10-20 parts of garlic, 20-30 parts of drinking water, 10-20 parts of pumpkin, 15-25 parts of maltose syrup, 2-4 parts of other flavorings, 1-2 parts of an additive, and 0.1-0.5 parts of a spawn. The preparation method comprises performing initial fermentation on yellow pepper and then preparing a finished product. The preparation method for the finished product comprises: forming a sol, namely adding xanthan gum into water and fully dissolving, boiling and processing by a colloid mill; cooling, adding completely-cured yellow pepper, garlic, drinking water, pumpkin, maltose syrup, other flavorings and the additive, stirring uniformly, and performing vacuum loading and pasteurizing, so as to obtain the sour-sweet flavor yellow pepper sauce. The sour-sweet flavor yellow pepper sauce has unique garlic fragrance and refreshing pungent taste, is sweet but not greasy, is pungent but does not lead to dryness heat, is mainly applied to flavoring during cooking of seafood, cooked wheaten food, barbecue and the like, and also can be used as a pepper sauce to be eaten together with rice or bread.