homemade ginger garlic chili sauce - how long will this keep?

[huckleberry]

i just made a ginger garlic chili sauce to go with some hainan chicken rice. my first time making this sauce, so easy when beautiful long red (and spicy) peppers are in season! all raw ingredients blended in a food processor with the addition of some agave and salt to taste. how long will a sauce like this keep in the fridge? will the shelf life extend if i had some vinegar to taste? or should i freeze the excess i don't think will be eaten in the next couple days? TIA!

[applgrl]

I make it with Thai bird chiles, shredded garlic & ginger, sugar, honey, and vinegar. Boil it on the stovetop for 2 minutes, then put it in a clean canning jar. Keeps in the fridge for about 2 months. I do think the sugar and vinegar give it staying power.

[evansp60]

Using vinegar in the recipe will give your product staying power in the fridge. Without an acidic you need to freeze the sauce if you plan to keep it for more than a few days.

[BernalKC]

Real vinegar is alive, right? I guess the acid gives it some staying power, but only sort of.

I would expect the salt content to be the difference maker. If its got lots of salt (or soy, same thing) it will keep. If not...

[meatn3]

The most common "live" vinegar easily found in the US would be unpasteurized apple cider vinegar which has the mother in it. The "live" aspect isn't necessary for the "keeping" properties. The acid keeps the nasties at bay. The level of acidity varies from vinegar to vinegar, which is why most pickling recipes recommend using a product with a 5% level of acidity.

[evansp60]

Notice I mentioned keeping it for a few days.
Not meaning to imply this is a product that has a
long shelf life (months). Too much acid or salt
would make it unusable in the form it is meant to
be used in

[boogiebaby]

I usually add some rice wine vinegar and some lime juice to my chicken rice chilli sauce. I've taken several recipes from my Singaporean/Malay cookbooks (brought from there) and then tweak them as needed to match the flavor I need. I don't freeze the extra -- we eat it on all sorts of stuff -- eggs, noodles, as dipping sauce for chicken and fish sticks, etc.

[DuchessNukem]

Don't have an answer as to how long, sorry (would prob freeze excess myself), but your post inspired to make my own just now. See, this is reason #582 to like CH -- a minute to read a post, 5 minutes to Google recipes, 5 minutes to rummage in kitchen/fridge/freezer, and now I have a lovely aromatic sauce resting in the fridge with some chicken thawing nearby. Thanks huckles! :)

[meatn3]

Are there any other ingredients?

As it reads I'd go for freezing it. I don't think the agave or that amount of salt will increase keeping properties.

[huckleberry]

no other ingredients. thanks for the advice - i put half of the remaining sauce in the freezer.