SWEET-HOT ASIAN DIPPING SAUCE
This Asian-inspired sauce makes a delicious dip for egg rolls or veggies. It can also be used to make a sweet-tangy vinaigrette.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. • PROCESS: 20 MIN. • MAKES: 6 HALF-PINTS
3 cups sugar
3 cups cider vinegar
1/4 cup crushed red pepper flakes
6 garlic cloves, minced
2 tablespoons minced fresh gingerroot
1/2 teaspoons canning salt
1. In a Dutch oven, bring sugar and vinegar to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in the remaining ingredients.
2. Ladle hot liquid into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
NOTE The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. Serve dipping sauce with assorted fresh vegetables or your favorite hot appetizer. To make a vinaigrette, combine 1 part dipping sauce with 2 parts oil and toss with cut lettuce.