Singapore Red Chili Sauce
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Loading... - Chiaki Makino
- 30 Sep 2022
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Preserving Method: Water-Bath-Canning
Makes about 6 (8 oz) half pints
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.
You will need
· 2 1/2 cups white vinegar
· 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
Directions
1. 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.
2. 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. Read More…
