Chile-Vinegar Sauce

"condiment for south east asian foods. from Hot, Sour, Salty, Sweet. You can use any mild chile in this recipe, such as Hungarian Wax or Cubanelle."
 
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photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Muffin Goddess photo by Muffin Goddess
photo by threeovens photo by threeovens
photo by gailanng photo by gailanng
photo by Stephanie Y. photo by Stephanie Y.
Ready In:
10mins
Ingredients:
3
Yields:
1/2 cup
Serves:
8
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ingredients

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directions

  • Slice chile into rings.
  • Mix vinegar and sugar. Once sugar is dissolved, add chile.
  • This will keep in the fridge 4-5 days.

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Reviews

  1. I did not try this because I do not do spicy and I used a whole jalapeño and a whole cayenne pepper (fresh from my garden! yum!) However, my husband pronounced it tasty and only bemoaned that it was a liquid and thus he did not get to eat all of it. We used it as a dip for Recipe #392907. Made for team SSaSSy for ZWT6 ZINGO.
     
  2. Terrific sauce and so easy-to-make. I used a red and a green chillie to add colour. Made to serve with Recipe #392907, but I think it makes a great all-purpose dipping sauce. Thanks.
     
  3. This was perfect with some frozen chicken-veggie potstickers that I bought! The only banana peppers I had in the house were the jarred sliced kind, so I used those in place of fresh chile (I had serranos in the house, but they were insanely spicy ones that I didn't want to use for this). I actually liked the slight pickle-y taste that the jarred peppers gave this. Thanks for posting :)! Made for The Queens of Quisine for ZWT6 Zingo
     
  4. This is super simple and I don't know what it is traditionally used for, but I liked it drizzled on grilled meat (especially pork) and on salad and I drizzled it in my empanada. Made for ZWT #6 ZINGO.
     
  5. This reminded me of the sauce I used in Bankgok at my regular noodle soup stall. I was always coming back for more. Made for ZWT6/Zingo
     
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RECIPE SUBMITTED BY

<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p> <p><a href=http://www.food.com/bb/viewtopic.zsp?t=360098 target=_blank><br /></a></p>
 
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