YIELD: 9-10 cups per batch 
6 cups apple cider vinegar
6 cups sugar
1/2 cup minced fresh garlic
1/4 - 1/2 cup chilli flakes
1 tablespoon salt
1. Prepare jars by submerging in water and boiling for 10 minutes.
2. Combine vinegar and sugar in a pan. Simmer until sugar has dissolved then boil gently for 5 minutes.
3. Add garlic, chilli flakes and salt into the pan. Bring to a boil and boil mixture for 1 minute. 
4. Place lids into boiled water to warm through.
5. Fill hot jars with hot sauce to 1/2 inch (1cm) headspace. Remove bubbles, check headspace is correct, wipe rims with damp paper towel and seal with the warmed lids.
6. Submerge sealed jars in water and boil for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
7. Next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
  • Increase heat in your chilli sauce by adding extra chilli flakes;
  • Decrease heat in your chilli sauce by replacing some of the chilli flakes with capsicum or tomato flakes instead;
  • Try using a different type of vinegar i.e. balsamic, red wine or white vinegar;
  • Try adding an inch of ginger, grated into the sauce (add at the same time as the garlic);
  • Add the zest of a lemon into the sauce;
  • Add 1/4 cup chopped fresh coriander (cilantro) leaves into the sauce.
  • Serve chilli dipping sauce with your favourite Thai, Indian or Mexican recipe;
  • Drizzle as a dressing on top of a salad;
  • Serve with homemade spring rolls.      

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