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Homemade Ginger Chili sauce
Sweet, tangy and spice
🌶️ Ginger Chili Sauce (Long Term Storage)
Sweet, tangy, slightly spicy chili sauce with warm ginger notes, perfect for glazes, drizzling over roasted vegetables, or dipping sauces.
Thick, glossy, and pourable — keeps well for long-term storage.
Yield
6 half-pint (8 oz) jars
🍯 Ingredients
For the Sauce
- 1 cup red bell pepper, finely chopped
- 1 small red chili or jalapeño, finely chopped (seeded for mild)
- 1 green apple, peeled and finely grated
- 1–2 inch piece fresh ginger, peeled and finely grated (≈2 tbsp)
- 1 cup apple cider vinegar
- 2 tbsp bottled lemon juice
- 1 cup honey (or sugar for sharper gloss)
- ½ tsp salt
- Optional: ½ tsp ground allspice or cinnamon
👩🍳 Instructions
- Cook the Base: In a non-reactive saucepan, combine bell pepper, chili, apple, ginger, vinegar, lemon juice, and salt. Bring to a full boil, then reduce to a gentle simmer for 20–25 minutes until peppers and ginger are soft and mixture thickens slightly.
- Sweeten & Develop Thickness: Stir in honey (or sugar). Return to gentle boil, then simmer 10–15 minutes until sauce coats the back of a spoon, drizzles in slow ribbons, and looks shiny and thick but still pourable. Avoid over-reducing.
- Blend or Strain (Optional): Blend for smooth, silky sauce or strain for jelly-like, translucent pourable sauce. If blending, return to pot and simmer 2–3 minutes before jarring.
- Jar Properly (Water-Bath Canning): Sterilize jars and lids. Fill jars hot, leaving ¼ inch headspace. Remove air bubbles, wipe rims, seal, and process in boiling water bath for 10 minutes. Cool completely.
📦 Storage & Shelf Life
Unopened: Store in a cool, dark place for up to 1 year.
Opened: Refrigerate and use within 1 month.
💡 Tips & Tricks
- Ginger flavor develops more after a week in jars.
- Adjust heat by leaving seeds in the chili or adding a second small chili.
- Optional warm spices (allspice, cinnamon, cloves) pair beautifully with ginger.
- For ultra-smooth sauce, strain after blending.
“Sweet, tangy, and spicy — perfect for glazes, drizzling, and dipping.”