Singapore Red Chili Sauce

Adding to my repertoire of canned and fermented hot sauces.  This recipe is from Ball.  This sauce is canned and uses up a good amount of chili peppers from the garden.  And, most importantly, is passes the Clark family taste test!

This could be called the Asian version of the ubiquitous Tabasco sauce.  It is delicious with Asian dishes but also with roast chicken, on hot dogs and burgers.  Watch out- it is hot!

Makes about 6 (8 oz) half pints 

Ingredients: 

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:

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. 

LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 

PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.