Singapore Chili Sauce

This chili sauce could be described as an Asian version of Tabasco sauce. Although it makes a great accompaniment to cold roast chicken or beef it is also good on hot dogs and particularly delicious with Asian dishes.

2 1/2 cups white vinegar
2 1/2 cups sugar
4 cups chopped hot red chili peppers
1 1/2 cups sultana raisins, rinsed
1/4 cup chopped garlic
1 Tbsp grated ginger root
2 tsp salt

Prepare jars, lids and bands.

In a large saucepan combine vinegar and sugar. 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 into prepared jars leaving a 1/2" headspace. Remove air bubbles. Process in a boiling water bath for 10 minutes. Adjust time according to altitude.

Makes: 12 - 4 oz jars or 6 half pints