Chile Vinegar Dipping Sauce

1. 1

   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 180u00b0F (do not let boil). Remove from heat. Keep jar and lid submerged in hot water, covered, until ready to use.

2. 2

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

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.