CHILE VINEGAR DIPPING SAUCE

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Chile Vinegar Dipping Sauce image

Categories     Pepper     Cocktail Party     Easter     Vegetarian     Vegan     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 9

For chile vinegar
5 ounces small (2- to 3-inch) fresh hot red or green chiles such as serrano or Thai (about 20), rinsed and patted dry
1 1/3 cups distilled white vinegar
To make dipping sauce
6 tablespoons water
4 teaspoons sugar
1/2 teaspoon dried hot red-pepper flakes (optional)
Special Equipment
a 1-pt canning jar with lid and screw band; an instant-read thermometer

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.

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