Chile-Vinegar Sauce
8
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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.
- Ready In:
- 10mins
- Serves:
- Yields:
- Units:
8
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ingredients
- 1⁄2 cup rice vinegar
- 2 -3 tablespoons sugar
- 1⁄2 banana chile
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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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.Reply
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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.Reply
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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 ZingoReply
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