Prep 5 mins
Cook 5 mins
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.
- Slice chile into rings.
- Mix vinegar and sugar. Once sugar is dissolved, add chile.
- This will keep in the fridge 4-5 days.
I did not try this because I do not do spicy and I used a whole jalapeÃ±o 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 Ginger Chicken Wontons (Low Carb). Made for team SSaSSy for ZWT6 ZINGO.
Terrific sauce and so easy-to-make. I used a red and a green chillie to add colour. Made to serve with Ginger Chicken Wontons (Low Carb), but I think it makes a great all-purpose dipping sauce. Thanks.
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