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Home / Seasonal Summer / Singapore Chili Sauce

Singapore Chili Sauce

Filed Under: Seasonal Summer, Tracklements Tagged With: Chili Sauce, Hot Sauce, Peppers, Sauces

This home canning recipe for Singapore Hot Sauce is meant to be a quite hot sauce, but you are 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.

Contents hide
  • 1 The recipe
  • 2 Singapore Chili Sauce
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 With sugar and salt
    • 6.2 Sugar and salt free

The recipe

Jar size choices: Either 125 ml (½ 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 (½ inch)

Processing time: Either size jar 10 minutes. Adjust time for altitude when over 300 metres / 1000 feet.

Print

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.
Course Condiments
Cuisine American
Keyword Hot Sauce
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 250 ml (1 cup / 8 oz) jars
Calories 92kcal
Metric - US Customary

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 ½ cups / 20 oz)
  • 550 g sugar (2 ½ cups / 20 oz OR 4 teaspoons liquid stevia /50 ml)
  • 250 g sultana raisins (1 ½ cups / 8 oz)
  • 2 teaspoons salt (OR non-bitter, non-clouding salt sub)
Metric - US Customary

Instructions

  • 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 (½ 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.

Nutrition

Serving: 2g | Calories: 92kcal | Carbohydrates: 23g | Protein: 1g | Sodium: 144mg | Sugar: 20g

Reference information

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.

Recipe 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.

Recipe source

  • 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.

Modifications made:

  • 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.”

Nutrition information

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.

Tagged With: Chili Sauce, Hot Sauce, Peppers, Sauces

Filed Under: Seasonal Summer, Tracklements Tagged With: Chili Sauce, Hot Sauce, Peppers, Sauces

Reader Interactions

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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