Sweet-Hot Asian Dipping Sauce Recipe

5 2 2
Sweet-Hot Asian Dipping Sauce Recipe
Sweet-Hot Asian Dipping Sauce Recipe photo by Taste of Home
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Sweet-Hot Asian Dipping Sauce Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Process: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Process: 20 min.

Ingredients

  • 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

Directions

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.
Editor's 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 appetizers. To make a vinaigrette, combine 1 part dipping sauce with 2 parts oil and toss with cut fresh lettuce.
Originally published as Sweet-Hot Asian Dipping Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p213

Nutritional Facts

2 tablespoons: 54 calories, 0 fat (0 saturated fat), 0 cholesterol, 75mg sodium, 13g carbohydrate (13g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch.

  • 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
  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 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.
Editor's 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 appetizers. To make a vinaigrette, combine 1 part dipping sauce with 2 parts oil and toss with cut fresh lettuce.
Originally published as Sweet-Hot Asian Dipping Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p213

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Reviews forSweet-Hot Asian Dipping Sauce

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jetluvs2cook User ID: 1675049 264308
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!"

MY REVIEW
annrms User ID: 2649709 226561
Reviewed May. 19, 2015

"I made a third of this recipe to use with our "Homemade Chinese" takeout-style dinner. Besides using it with egg rolls and crab rangoons, we put dabs on our sliced pork. It is also good stirred into a vegetable stir-fry...bean sprouts, onions, tri-color peppers, scallions, etc. It's a keeper!"

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