Preserving Chili Garlic Sauce
To preserve chili garlic sauce, you must treat it as a shelf-stable condiment by processing it in a boiling water bath. The combination of high acidity from vinegar and the vacuum seal created during processing prevents spoilage and keeps the bright, sharp heat of the chilies stable for up to a year in a cool, dark cupboard.
Acid is your insurance policy.
Do not skip the vinegar or reduce the amount specified; the acidity is the only thing keeping the jar safe once sealed. Ensure your jars are sterilized and still hot when you fill them.
- Water bath canner or deep stockpot with a rack
- Half-pint glass jars with new lids
- Jar lifter
- Food processor
- Small funnel
What goes in.
- 1 lbFresh red chili peppers, stemmed
- 1/2 cupGarlic cloves, peeled
- 1 cupWhite distilled vinegar (at least 5% acidity)
- 2 tbspKosher salt
- 1 tbspSugar
Ensuring the integrity of the jar
The lid must click inward and stay firm after the jar cools. If the center flexes, the seal failed and the sauce must be refrigerated and used immediately.
The method.
Prepare the chilies
Pulse the peppers and garlic in a processor until finely chopped but not a puree. Aim for the texture of coarse sand.
Simmer the base
Transfer the mixture to a heavy-bottomed pot. Stir in the vinegar, salt, and sugar. Bring to a boil, then reduce to a low simmer for 10 minutes to soften the fibers.
Pack the jars
Ladle the hot sauce into sterilized jars using a funnel, leaving 1/2 inch of headspace at the top. Wipe the rims with a clean, damp cloth to remove any stray particles.
Process
Place the jars in the water bath, ensuring they are covered by at least an inch of water. Boil for 15 minutes.
Cool
Remove the jars using the lifter. Place them on a towel-lined counter and leave undisturbed for 24 hours. Check for the seal after the jars reach room temperature.
When it doesn't go to plan.
Wear gloves when handling peppers to prevent oils from transferring to your skin or eyes.
If the sauce looks too thick before boiling, add a splash more vinegar rather than water.
Label jars with the date; the sauce will deepen in color over time, which is normal.
The ones that keep coming up.
Can I use apple cider vinegar instead of distilled?
You can, but it will cloud the color of the sauce and add a fruity note that changes the flavor profile.
How do I know if the jar is actually sealed?
The center of the lid will be concave and have no movement when pressed with your finger.
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