Chile Vinegar Dipping Sauce

Name: Chile Vinegar Dipping Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoons dried hot red-pepper flakes (optional); 4 teaspoons sugar; 142 grams (2- to 3-inch) fresh hot red or green chiles such as serrano or Thai (about 20), rinsed and patted dry; 6 Tbsps water; 315 milliliters distilled white vinegar

Chile Vinegar Dipping Sauce might be just the hor d'oeuvre you are searching for. This recipe serves 2. One serving contains 79 calories, 2g of protein, and 1g of fat. It is Head to the store and pick up red-pepper flakes, sugar, water, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Water

Equipment you will use

Pot

Remove canner from heat, leaving jar in water.

Ingredients you will need

Water

Heat lid in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil).

Ingredients you will need

Water

Equipment you will use

Kitchen Thermometer

Sauce Pan

Remove from heat. Keep jar and lid submerged in hot water, covered, until ready to use.

Ingredients you will need

Water

Carefully remove jar and lid with tongs, then drain jar upside down on a clean kitchen towel and dry lid.

Equipment you will use

Kitchen Towels

Tongs

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.

Ingredients you will need

Vinegar

Chili Pepper

Equipment you will use

Kitchen Towels

Sauce Pan

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.

Ingredients you will need

Vinegar

Pepper

Chili Pepper

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove from heat and cool to room temperature.

·Chile vinegar keeps, chilled, 6 months.·Instead of making your own chile vinegar, you can use the vinegar from bottled pickled jalapeños.

Ingredients you will need

Vinegar

Chili Pepper

Equipment

Ingredients

Servings:

1teaspoons

dried hot red-pepper flakes (optional)4teaspoons

sugar 142grams

(2- to 3-inch) fresh hot red or green chiles such as serrano or Thai (about 20), rinsed and patted dry 6Tbsps

water 315milliliters

distilled white vinegar

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Castellroig Cava Brut with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.