Vinegar Chili Onion Dipping Sauce Recipes

CHILE VINEGAR DIPPING SAUCE

Steps:

• Sterilize jar and lid:
• Wash jar, lid, and screw band in hot soapy water, then rinse well. Dry screw band. Put empty jar on a rack in a boiling-water canner or a deep 5- to 6-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jar in water. Heat lid in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jar and lid submerged in hot water, covered, until ready to use.
• Make chile vinegar:
• Carefully remove jar and lid with tongs, then drain jar upside down on a clean kitchen towel and dry lid.
• Pack chiles into jar. Bring vinegar to a boil in small saucepan, then remove from heat and pour over chiles. Cool to room temperature. Wipe off rim of jar with a dampened clean kitchen towel, then top with lid and firmly screw on screw band. Chill sealed jar 2 weeks.
• Make dipping sauce:
• Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved, then stir in red-pepper flakes (if using), 2 tablespoons chile vinegar, and salt to taste. Remove from heat and cool to room temperature.

ONION CHILI SAUCE

Steps:

• In a large skillet cook onion, covered in hot oil for about 20 minutes over medium heat, stirring occasionally (reduce heat to medium-low if onions begin to brown).
• Add in the bell pepper and jalapeno peppers; cover with a lid and cook for 5 minutes, or until peppers are just tender.
• Add in all remaining ingredients; mix to combine and bring to a boil; reduce the heat and simmer uncovered for about 5 minutes.
• Cool to room temperature.
• Refrigerate overnight beofre using.

VINEGAR-CHILI-ONION DIPPING SAUCE

Steps:

• Mix all the ingredients together in a small bowl and leave for 30 minutes to steep.