chile vinegar and dipping sauce for cheddar rice fritters
From peetabear 15 years agoIngredients
- chile vinegar shopping list
- • 5 ounces small (2- to 3-inch) fresh hot red or green chiles such as serrano or Thai (about 20), rinsed and patted dry shopping list
- • 1 1/3 cups distilled white vinegar shopping list
- ..........................................................................................................................Mmake dipping sauce shopping list
- • 6 tablespoons water shopping list
- • 4 teaspoons sugar shopping list
- • 1/2 teaspoon dried hot red-pepper flakes (optional) shopping list
- or use vinegar from bottled pickled jalapenos shopping list
- • Special equipment: a 1-pt canning jar with lid and screw band; an instant-read thermometer shopping list
How to make it
- 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.
- Cooks' notes: •Chile vinegar keeps, chilled, 6 months.
- •Instead of making your own chile vinegar, you can use the vinegar from bottled pickled jalapenos
People Who Like This Dish 4
- lumpy1 Markham, IL
- momo_55grandma Mountianview, AR
- cher3231 Denham Springs, LA
- dragonwings647 Duchesne, UT
- angelkisses Lexington, SC
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 2 people-
thanks for this information. i added it to the fiery hot and we like it hot groups.
lumpy1 in Markham loved it -
great tasty recipe thanks high5
momo_55grandma in Mountianview loved it
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