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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
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
40
minutes
minutes
Servings
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 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:
2
g
|
Calories:
92
kcal
|
Carbohydrates:
23
g
|
Protein:
1
g
|
Sodium:
144
mg
|
Sugar:
20
g