Total Time
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.


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

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 Ginger Chicken Wontons (Low Carb). Made for team SSaSSy for ZWT6 ZINGO.

sarahubasics July 02, 2010

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.

Leggy Peggy June 28, 2010

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

Muffin Goddess June 28, 2010