Singapore Chili Sauce

There's no denying - we're big Keith Mullins fans here at Sea and be Scene.  A great singer songwriter from Cape Breton - his Cool People Profile was among the first that we posted on the site.

It was there that he listed his occupation as a 'musician/farmer' and I remember thinking - that is cool!

It wasn't long before I discovered Mr. Mullins doesn't farm alone.  Joining him in his agricultural efforts is wife Jody Nelson - truly awesome in her own right!

Naturally, when it came time to pull together our "Preserving the Season" features I called on Jody to share something tasty from her repertoire.  What follows is just that and we're some grateful!

Thanks Ms.N - you're right sweet!!! SABS

JODY NELSON Awesome!!!Food is my life. I grow vegetables for 70 families through my Community Shared Agriculture (CSA) program plus I sell at the Musquodoboit Harbour Farmer's Market.

Week to week, there is often a lot of surplus stuff that I just can't bear to waste, so after long days in the field, I find myself over bubbling pots until midnight. When I am done, the satisfaction of the beautiful rows of jars and the plinking of sealing lids makes it all worthwhile. Cracking those seals in the winter makes it all the more so. Working closely with food grounds me.

This recipe for Singapore Chili Sauce is a family favourite. It is from the old Bernardin preserving cookbook. It is delicious with chicken, as a base for a Thai noodle dish, dip for spring rolls, or anything that could use a bit of kick. JN

4 cups chopped fresh hot red peppers (I use cayenne, with some Hungarian Hot Wax, and a couple of sweet red peppers if I am worried about it being too spicy)

2 1/2 cups white vinegar

2 1/2 cups of sugar

1 1/2 cups sultana raisins

1/4 cup of chopped garlic

1 Tablespoon of grated ginger

2 teaspoons salt

  1. I like to chop the peppers in a food processor, to save burning my hands. I still think it is wise to wear rubber gloves, just in case. It really sucks to rub your eyes after a long evening of preserving, only to find that you just didn't get all of the hot pepper washed away!
  2. To make the sauce milder, the seeds and white membrane can be removed from the chiles, but this is a lot of work. I prefer to toss in a couple of sweet peppers to tame the sauce.
  3. I also run the garlic, ginger and raisins through the food processor, leaving things a little chunky. This will help to thicken the sauce.
  4. In a large stainless steel saucepan, combine vinegar and sugar. Bring to a boil over high heat, stirring occasionally; reduce heat, boil gently for a few minutes.
  5. Add remaining ingredients. Bring to a boil, reduce heat and simmer until sauce reaches desired consistency (I go about 20 minutes).
  6. This recipe makes 6 half pints (250ml). You should leave 1/2 inch of head space and remember to remove air bubbles before sealing. Process for 15 minutes. If you use 500mL jars, process for 20 minutes. I usually double to recipe to fill the processing pot (otherwise the jars will be tipping while you process them AND one batch just isn't enough!).

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