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Singapore Chili Sauce

Course Sauce
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Yield 6 250 ml (1 cup / 8 oz) jars
Calories 92 kcal

Ingredients

  • 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)
Metric - US Customary

Instructions

  1. Wash, seed and chop peppers; set aside.
  2. Chop garlic, add to peppers.
  3. Grate gingerroot, add to peppers.
  4. If using sugar, put vinegar and sugar in large pot, bring to a boil, and boil gently for 3 minutes to dissolve sugar.
  5. If using liquid stevia, just put vinegar into pot and skip the 3 minute boil.
  6. Add all the other ingredients.
  7. Bring to a boil, then lower heat to a vigorous simmer.
  8. Cook for about 5 minutes.
  9. Optional: purée in blender if desired (cover blender lid with towel to help prevent hot surges)
  10. Ladle hot sauce into heated jars.
  11. Leave 2 cm (1/2 inch) headspace.
  12. Debubble, adjust headspace.
  13. Wipe jar rims.
  14. Put lids on.
  15. Process in a water bath or steam canner.
  16. Process jars for 10 minutes; increase time as needed for your altitude.