Singapore Chili Sauce

Serve this sweet ‘n hot condiment with Asian or Western dishes, from spring rolls to cold roast beef, roast chicken and hot dogs. Dip dumplings in this sauce or spike up an Asian noodle dish with a finishing spoonful of it.


  • 4 cups (1 L) chopped fresh hot red peppers (Dutch or red Thai), about 1 lb (500 g)
  • 2 -1/2 cups (625 ml) white vinegar, 5 % acidity
  • 2 -1/2 cups (625 ml granulated sugar
  • 1 -1/2 cups (375 ml) sultana raisins, rinsed
  • 1/4 cup (50 ml) chopped garlic
  • 1 tbsp (15 ml) grated fresh gingerroot
  • 2 tsp (10 ml) salt


  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Using gloves, prepare red peppers, discarding stems and chop. (For a much milder sauce, remove seeds and white membranes before chopping.)
  • In a large stainless steel saucepan combine vinegar and sugar. Bring to a boil over high heat; stirring occasionally. Reduce heat and simmer 3 minutes. Add red peppers, sultanas, garlic, gingerroot and salt. Bring to boil; reduce heat and simmer 5 minutes. Remove from heat.
  • Ladle sauce into a hot jar to within 1/2 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.