This Asian-inspired sauce from our Test Kitchen is a delicious dip for egg rolls or veggies. It can also be used to make a sweet-tangy vinaigrette. —Taste of Home Test Kitchen
Featured In: 40 Condiments You Can Make at Home
- 3 cups sugar
- 3 cups cider vinegar
- 1/4 cup crushed red pepper flakes
- 6 garlic cloves, minced
- 2 tablespoons minced fresh gingerroot
- 1-1/2 teaspoons canning salt
- 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.
- 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.
- Place 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. Yield: 6 half-pints.
Originally published as Sweet-Hot Asian Dipping Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p213
Reviews for Sweet-Hot Asian Dipping Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 4, 2017
"Made this for my sauce to dip egg rolls in!!! So good!!! I also cut the recipe down to 1/3. And I can't wait to try this on a salad! Yumm!"
Reviewed May. 19, 2015