Hot And Sweet Dipping Sauce Nam Jeem Recipes

Steps:

• Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.

Steps:

• Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
• Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.

Steps:

• In a small saucepan bring vinegar to a boil. Stir in sugar and simmer 5 minutes. With a mortar and pestle or in a bowl with back of a spoon pound or mash garlic to a paste with salt. Add red pepper flakes and combine well. Stir garlic paste into vinegar and cool. Sauce keeps, sealed in a jar and chilled, 5 days.
• Serve sauce at room temperature in individual condiment bowls for dipping.

Steps:

• Place vinegar in nonreactive saucepan and heat to a boil.
• Add sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer 5 minutes.
• Meanwhile, using a mortar and pestle, or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well.
• Remove the vinegar mixture from the heat and stir in garlic paste. Let cool to room temperature.

Steps:

• Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Steps:

• In a Dutch oven, bring sugar and vinegar to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in the remaining ingredients. , Ladle hot liquid into 6 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.