CHILE VINEGAR DIPPING SAUCE

Chile Vinegar Dipping Sauce image

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.