Have you ever been to a Chinese restaurant and ordered some deep fried spring rolls and they bring them out with a spicy like sweet chilli, but runny, dipping sauce?
Well that is the best way i can describe what this recipe is. Its like a vinegary, spicy, Asian flavour tasting dipping sauce, and i can tell you it is absolutely delicious with spring rolls.
This sauce would also be delicious served on top of grilled chicken, steak or even seafood. You can even add a couple of tablespoons to your salad dressing to jazz it up a bit!
Now if you are expecting more of a sweet chilli style sauce that you buy from the shops, sorry to disappoint but this isn’t that. This sauce has quite a strong vinegar taste, and is very hot.
The recipe itself is from one of Ball’s older books, ‘Balls Complete Book of Home Preserving’.
It’s a pretty awesome book full of pretty much every kind of canning recipe you could ever want, so if you haven’t already then feel free to check it out below:
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If you’re new to canning and want to learn the basics then head over and have a browse of my Canning page. There are heaps of links there that will take you to all different topics and you should be able to gain a basic understanding of how to can.
This recipe uses the water bath canning method and is extremely easy to make so i do recommend it for beginners.
Ensure that you adjust your processing time for your altitude as well. If you are not sure how to do that then have a quick read of my altitude and processing time tutorial.
Makes about nine 8-ounce (250ml) jars
Prepare canner, jars and lids.
In a small bowl, combine garlic and salt. Set aside.
In a large stainless steel saucepan, bring vinegar to a boil. Add sugar and stir until fully dissolved. Reduce heat and boil gently for 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes; stir well.
Ladle hot sauce into hot jars, leaving 1/2 inch (1cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.