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Singapore Chili Sauce — Bernardin
Ingredients
- 4 cups (1 L) fresh hot red peppers (Dutch or red Thai) chopped; 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) garlic chopped
- 1 tbsp (15 ml) fresh gingerroot grated
- 2 tsp (10 ml) salt
Equipment
- 1 Boiling-water canner with rack
- 6 250 ml mason jars
- 1 Large stainless-steel saucepan
- 1 Nonmetallic utensil
- 1 pair Kitchen gloves for handling hot peppers
Directions
- Place 6 clean 250 ml mason jars on a rack in a boiling-water canner, cover with water, and heat to a simmer at 180°F (82°C). Keep jars hot until ready to fill.
- Wash lids in hot soapy water, dry, and set aside at room temperature.
- Wear gloves. Remove pepper stems and chop the peppers. For a milder sauce, remove the seeds and white membranes.
- Combine vinegar and sugar in a large stainless-steel saucepan. Bring to a boil over high heat, stirring occasionally; reduce heat and simmer 3 minutes.
- Add peppers, sultanas, garlic, gingerroot, and salt. Return to a boil, reduce heat, and simmer 5 minutes. Remove from heat.
- Ladle sauce into a hot jar, leaving a 1/2-inch headspace. Remove air bubbles, adjust headspace with more sauce if required, wipe the rim, apply the lid and band fingertip-tight, and return the jar to the canner. Repeat.
- Ensure jars are covered by at least 1 inch (2.5 cm) of water. Cover the canner and bring to a full rolling boil. At altitudes up to 1,000 ft (305 m), process for 10 minutes.
- When processing is complete, remove the canner lid and wait 5 minutes. Remove jars upright and cool undisturbed for 24 hours; do not retighten bands.
- Check seals, remove bands, wipe and dry jars and bands, label, and store in a cool, dark place. For best quality, use within one year.
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Source-documented recipe with an altitude limitation: the cited page supplies processing only through 1,000 ft (305 m).
Processing details
Method: Boiling water bath. Hot pack; 250 ml jars; 1/2 inch headspace; about 6 jars. The cited page gives 10 minutes only at elevations up to 1,000 ft (305 m); no higher-altitude schedule is displayed.
Tested or documented source
Preparation timeline
Prepare and measure the peppers, aromatics, fruit, acid, and seasonings; cook as directed; fill hot jars; process only within the documented elevation range; cool undisturbed.
Equipment
Boiling-water canner with rack and lid, 250 ml jars, gloves, jar lifter, funnel, bubble remover, and a nonreactive pot.
Visual method guide
Wear gloves for hot peppers; cook the measured sauce; fill hot jars to 1/2-inch headspace; process only where the cited schedule applies.
Safety essentials
Do not infer a higher-altitude time. At elevations above 1,000 ft, obtain an explicit current schedule from Bernardin before treating the result as shelf stable.
About this recipe
A sweet-hot sauce built around red peppers, garlic, ginger, and sultana raisins.
Before you begin
Confirm that your
Altitude/pressure schedule
Up to 1,000 ft (305 m): 10 minutes. Above 1,000 ft: no explicit schedule is shown on the cited recipe page; do not invent one.
Serving suggestions
Use as a dipping sauce or condiment for rice, noodles, grilled foods, and appetizers after opening.
FAQ
Can I process this above 1,000 ft? Not from the instructions currently displayed by the cited recipe page; obtain explicit Bernardin guidance first.
Recipe context and comparison
Unlike recipes with a complete multi-band altitude table, this page documents only the base-elevation process.
Troubleshooting
If the process was interrupted or a jar fails to seal, refrigerate it; do not store it as shelf stable.
Source and provenance
Safety-critical formulation and processing values remain tied to the original Bernardin page. No publication date has been invented.
Typical canning season
Season: Summer, Fall
Months: July, August, September, October
Main ingredient: hot red peppers
Basis: All-year fallback because no reliable local growing-season or price-season source was attached to this import.