Sunday, August 7, 2011

Sweet & Spicy Thai Sauce

Lately, the hubbs has been taking sandwiches for lunch while the refrigerator pickles are still crispy, but his primary lunch during the year is rice, "chinese sauce" & veggies with a side of fruit.  Chinese sauce is usually a purchased thing.  Aside from mixing marmalade with soy sauce, I'm at a complete lost when it comes to all eastern food.  Nick dug this little jewel out of Ball's Complete Home Canning Guide to save me from having to buy chinese sauce for a while.  Oh, and he's a fan of spicy stuff.  Good thing, this is definitely spicy.  

1/2 c. Minced Garlic
1 tbsp. Salt
6 c. Cider Vinegar
6 c. Sugar
1/2 c. Hot Pepper Flakes

Mix the garlic, salt & pepper flakes together in a bowl and set aside.
Put Sugar & Vinegar in a pot and bring to a boil, stirring constantly until the sugar is dissolved.
Once the syrup is boiling, add spice mix and boil for 5 minutes.
Ladle into sterilized jars with 1/2 in. headspace.  Put on lids and process for 15 minutes.
Makes 9 half pint jars (or 4 pints and a half pint).

No comments:

Post a Comment