This Asian-inspired sauce is delicious on noodles and in Vietnamese-style soups – or even on pizza and burgers. It's wonderful made with crimson hot peppers or Sheppard peppers. If you want to boost the heat, add six to 10 red Scotch bonnet or habanero peppers, or 20 to 30 Thai bird's-eye peppers. If you use cayenne or red finger hot peppers, they should be hot enough on their own.
- Portion size 4 servings
- Credits : Canadian Living Magazine:September 2012
- 3 lbs red hot peppers
- 4 heads garlic
- 1 1/3 cup unseasoned rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons pickling salt
- 2 teaspoons pickling salt
MethodCut hot peppers lengthwise; remove seeds. Chop peppers coarsely. Separate garlic into cloves and peel; cut off tough woody base of each clove. Smash garlic.
In batches in food processor, pulse hot peppers with garlic until minced (do not purée).
Scrape into saucepan; stir in vinegar, sugar and salt. Bring to boil; reduce heat to medium and simmer, uncovered, until mixture tastes cooked and is slightly thickened, about 15 minutes.
Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Remove any air bubbles.
Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 15 minutes. (See Canning Basics)
Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool for 24 hours.
Nutritional facts Per 1 tbsp: about
- Sodium 101 mg
- Protein trace
- Calories 7.0
- Total fat 0 g
- Potassium 31 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 2 g
- Iron 1.0
- Folate 1.0
- Vitamin A 1.0
- Vitamin C 17.0