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Sweet-Hot Asian Dipping Sauce

 Sweet-Hot Asian Dipping Sauce
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
48 ServingsPrep: 30 min. Process: 20 min.


  • 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.
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

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Sweet-Hot Asian Dipping Sauce (continued)

Editor's Note: with cut fresh lettuce.
Nutritional Facts: 2 tablespoons equals 54 calories, trace fat (trace saturated fat), 0 cholesterol, 75 mg sodium, 13 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.