Best Chile Vinegar Sauce Recipes

CHILE VINEGAR DIPPING SAUCE

Steps:

• Sterilize jar and lid:
• Wash jar, lid, and screw band in hot soapy water, then rinse well. Dry screw band. Put empty jar on a rack in a boiling-water canner or a deep 5- to 6-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jar in water. Heat lid in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jar and lid submerged in hot water, covered, until ready to use.
• Make chile vinegar:
• Carefully remove jar and lid with tongs, then drain jar upside down on a clean kitchen towel and dry lid.
• Pack chiles into jar. Bring vinegar to a boil in small saucepan, then remove from heat and pour over chiles. Cool to room temperature. Wipe off rim of jar with a dampened clean kitchen towel, then top with lid and firmly screw on screw band. Chill sealed jar 2 weeks.
• Make dipping sauce:
• Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved, then stir in red-pepper flakes (if using), 2 tablespoons chile vinegar, and salt to taste. Remove from heat and cool to room temperature.

CHILE-VINEGAR SAUCE

Steps:

• Slice chile into rings.
• Mix vinegar and sugar. Once sugar is dissolved, add chile.
• This will keep in the fridge 4-5 days.

BEAN JELLY WITH CHILE VINEGAR SAUCE

Steps:

• Make jelly:
• Bring water, mung-bean starch, and salt to a boil in a 2- to 3-quart heavy saucepan, then boil over moderate heat, stirring constantly, until mixture is very thick and translucent, about 3 minutes. Transfer to an 8-inch square baking dish and cool to room temperature, about 45 minutes. Cover surface with plastic wrap and chill until jelly is firm, about 2 hours.
• Make sauce:
• Stir together soy sauce, vinegar, sugar, oils, ginger, and garlic in a large bowl until sugar is dissolved.
• Assemble dish:
• Run a thin knife around side of jelly to loosen, then unmold onto a cutting board. Cut jelly into 3 strips, then cut each strip crosswise into 1/4-inch-thick slices. Carefully transfer to sauce in bowl, then gently stir in scallions and daikon. Serve with Sichuan-pepper oil and red-chile oil on the side.

CHILE VINEGAR SAUCE

Steps:

• Place vinegar in a small bowl, and stir in the sugar until it is completely dissolved. Add the chile rings.

THAI CHILE-VINEGAR SAUCE

Steps:

• Combine the vinegar and sugar in a small bowl, stirring until the sugar has dissolved completely. Add chile. Sauce can be refrigerated in a sealed container for up to 5 days.