Thai Sweet and Spicy Dipping Sauce
I'm so sick of all the unpronounceable additives in my condiments and sauces. So I'm on a mission to make some of my favourites from scratch. This was by far one of the easiest things I've every canned.
Use this for cold Thai rice paper rolls, or with any type of deep-fried Asian appetizer, such as spring rolls, chicken balls or wontons. Try it alongside grilled chicken or perk up your next homemade salad dressing with a few tablespoons.
1/2 cup (125 ml) chopped garlic
1 tbsp (15 ml) salt
6 cups (1.5 L) cider vinegar
6 cups (1.5 L) granulated sugar
1/2 cup (125) chili flakes
Place 9 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat lids and sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
In small bowl, mix garlic and salt; let rest 5 minutes. Meanwhile, in a large, stainless steel saucepan bring cider vinegar to a boil, over high heat. Add sugar and stir, mixing until fully melted. Reduce heat to medium-low and simmer 5 minutes. Remove from heat. Add garlic/salt mixture and chili flakes. Stir well. Ladle sauce into a hot jar to within 1/4 inch of top of jar. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce. When canner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing, boil filled jars for 10 minutes. When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward and do not move when pressed.
Note: As the pepper flakes tend to float and the garlic settles, I stir the sauce once I open a jar.
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