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Sauces
Singapore Red Chili Sauce
Sauces
Singapore Red Chili Sauce
This chili sauce could be described as an Asian version of Tabasco sauce. Although it makes a nice accompaniment to cold roast chicken or beef and is great on hot dogs, this sauce is particularly delicious with Asian dishes such as noodles. But use it sparingly: it is very hot.
Makes:
6 Half Pint Jars (8oz
Prep:
20 Minutes
Processing Time:
10 Minutes
INGREDIENTS
2 1/2 cups white vinegar (5% acidity)
2 1/2 cups granulated sugar
4 cups chopped hot red chili peppers, such as Holland (Dutch), Fresno or jalapeño
1 1/2 cups sultana raisins, rinsed
1/4 cup chopped garlic
1 Tbsp grated ginger root
2 tsp salt
Water Bath Canning
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
NEXT, TIME TO COOK!
Combine vinegar and sugar in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat and boil gently for 3 minutes. Add chili peppers, raisins, garlic, ginger root and salt. Increase heat to high and bring to a boil. Reduce heat and boil gently until vegetables are heated through, about 5 minutes.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, LET'S CAN IT!
Ladle hot sauce into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half pint jars for 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.