This Singapore Hot Sauce is meant to be a hot sauce, but really you can be in charge of the heat by your choice of chile pepper.
It’s a spooning hot sauce, nice with noodle dishes.
It’s very easy to make. But, it can be high in calories, as it’s quite high in added refined sugar for a hot sauce.
The recipe is from the Ball / Bernardin Complete Book.
Jar size choices: Either 125 ml (1/2 cup / 4 oz) OR quarter-litre (250 ml / 1 cup / 8 oz)
Processing method: Either water-bath or steam canning
Yield: 6 x quarter-litre (250 ml / 1 cup) jars
Headspace: 2 cm (1/2 inch)
Processing time: Either size jar 10 minutes. Adjust time for altitude when over 300 metres / 1000 feet.
Singapore Chili Sauce
This Singapore Hot Sauce is meant to be a hot sauce, but really you can be in charge of the heat by your choice of chile pepper. This recipe is from Ball / Bernardin.
- 500 g chile peppers (1 lb / 4 cups after prep)
- 4 tablespoons garlic (chopped)
- 1 tablespoon gingerroot (grated)
- 625 ml white vinegar (5% or higher. 2 1/2 cups / 20 oz)
- 550 g sugar (2 1/2 cups / 20 oz OR 4 teaspoons liquid stevia /50 ml)
- 250 g sultana raisins (1 1/2 cups / 8 oz)
- 2 teaspoons salt (OR non-bitter, non-clouding salt sub)
Wash, seed and chop peppers; set aside.
Chop garlic, add to peppers.
Grate gingerroot, add to peppers.
If using sugar, put vinegar and sugar in large pot, bring to a boil, and boil gently for 3 minutes to dissolve sugar.
If using liquid stevia, just put vinegar into pot and skip the 3 minute boil.
Add all the other ingredients.
Bring to a boil, then lower heat to a vigorous simmer.
Cook for about 5 minutes.
Optional: purée in blender if desired (cover blender lid with towel to help prevent hot surges)
Ladle hot sauce into heated jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
Australia and New Zealand vinegar strength special notes.
- For chile peppers they suggest jalapeno, Fresno or Dutch (Holland) (sic). You can however use whatever type you wish; just don’t go over the quantity measurement.
- For the garlic, you can use minced garlic from an oil-free bottle of minced garlic.
- For the grated ginger, you can use grated ginger from an oil-free bottle of grated ginger.
- The reason they suggest sultana raisins is for the lighter colour that will complement the sauce better colour wise. If you aren’t so bothered by that, you could use darker raisins.
- It’s okay to reduce the sugar in this recipe. The safety is coming from the vinegar and the heat processing.
- Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Ring version, page 269.
- Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 60.
- added sugar and salt free suggestions
The Bernardin Guide adds this note about the recipe: “Serve this sweet ‘n hot condiment with Asian or Western dishes from spring rolls to cold roast meat. This sauce looks lovely when puréed just before preserving or just before serving.”
With sugar and salt
Per 2 tablespoons:
- 92 calories, 144 mg sodium
- Weight Watchers PointsPlus®: 3 point
- Weight Watchers SmartPoints®: 5 points
Sugar and salt free
Per 2 tablespoons:
- 35 calories, 1 mg sodium
- Weight Watchers PointsPlus®: 1 point
- Weight Watchers SmartPoints®: 2 points
* Nutrition info provided by MyFitnessPal
* PointsPlus™ and SmartPoints™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® and SmartPoints® registered trademarks.