As many of you know, I’ve been canning for well over a year now because it was the only way to replace commercial condiments that I could no longer buy at the grocery store because of the whole corn thing. When I saw this recipe in the Ball Complete Book of Home Preserving (you can also find it at this link) I knew I had to make it because I loved that sauce. And I made it, and it was good. Really good. So good that you want to dip all fried food in it. Seriously, dairy-free, gluten-free, fried onion rings are so good dipped in this stuff). I shared a jar with Mary Kate, and she discovered that it’s awesome when used as a salad dressing. So when she ran out, she asked me for help in converting the recipe to a reasonable amount that she could just put in the fridge, as she did not want to learn to can and have nine 8 ounce jars hanging around her apartment. (If you do want to make it in quantity and can it, follow the recipe at the link above.) Since it’s free of the top eight allergens, complies with each of our restrictions, and is fantastic, I thought I’d share the refrigerator version.
Thai Hot and Sweet Dipping Sauce
Makes a little less than 2 cups.
- 4 1/2 teaspoons of finely chopped garlic
- 1/2 teaspoon and a pinch of salt
- 1 cup, 3 Tablespoons, and 1 teaspoon of apple cider vinegar (safest for those allergic to corn is probably Bragg’s)
- 1 cup, 3 Tablespoons, and 1 teaspoon of sugar
- 4 1/2 teaspoons of hot pepper flakes
Combine the garlic and salt in a small bowl, and set it aside.
In a non-reactive (stainless steel or ceramic or enamel, do not use aluminum or cast iron) sauce pot, add the apple cider vinegar and bring it to a boil. Add your sugar and stir with a non-reactive utensil (wooden, rubber, nylon or silicone spatula or spoon), until the sugar is fully dissolved into the vinegar. Reduce the heat and boil gently for about 5 minutes or so. Add the garlic mixture and hot pepper flakes and stir well. Reduce the heat to medium low, and simmer for 15 minutes. Remove the sauce pan from the heat and let it cool until it is safe to put it into a storage container. Place it in the refrigerator to store.
Go fry all the things, and dip the fried things in this stuff, or dump it on your salad. You won’t be sorry.
Yum! Thanks for sharing that. I’m going to do the canned version. 🙂
I did too! Twice if that tells you anything 🙂