…Does writing two posts in a row with a sweet-and-spicy theme say something about me?
Actually, I can blame this one on you—my sweet-and-spicy wildcats. I put the choice up for a vote on the Foodie With Family Facebook fan page and the results nudged me toward this addictive Thai Sweet and Hot Garlic Dipping Sauce. Don’t worry, salsa lovers—we’ll be back to salsa tomorrow. If you want my first salsa recipe from my week-long salsa series, check my Record-Eagle column. While you’re there, take a look at my Peaches and Cream Time Saver Muffin—you’ll be glad you did!
I have a confession: my husband and I encouraged a long-standing family addiction. We didn’t just allow it—we fueled it. We introduced our kids to the strong stuff, the kind of hot sauces that reduce tough adults to teary-eyed messes. It was practically inevitable in our household.
All five of our sons are hot sauce addicts.
Truly addicted. Last Christmas my ten- and eight-year-olds ignored the main gifts and went straight for the mini bottles of Frank’s Extra-Hot Sauce tucked into their stockings. They didn’t just shake it on food—they shook it into their mouths. Repeatedly. Each of them consumed roughly two tablespoons straight from the bottle before they bothered with candy. Then they went right back to the hot sauce.
My youngest, a sweet four-year-old, wants copious Sriracha on turkey sandwiches, congee and tacos. My twelve- and six-year-olds claim they’re pickier about heat, but only because they favor Melinda’s Original Habanero XXXXtra Reserve Sauce over Frank’s, Tabasco or Sriracha. Yes, we buy it by the gallon.
Because I often post spicy recipes and readers ask how hot something really is, I decided it was time for a heat-rating system—something clearer than my usual, “Well, my four-year-old eats it…” (which isn’t always helpful; my four-year-old also stuffs his face with wasabi peas, cries, waits for the burn to subside, then asks for more). So, here you go:
The Foodie With Family “Spicy Foods” Equivalency Rating System
- Eh, at least it has flavor.
- Not bad. Good for small children and quite tasty.
- A nice all-purpose heat without being overwhelming.
- Tingly—definitely packs a little punch.
- Hot, but balanced with great flavor.
- The roof of my mouth is sweating. More, please.
- My tongue is on fire—and I like it.
- I can’t hear you over the freight train in my ears; my face feels like it melted off.
- Where did everyone go? I think I’ve gone blind.
To put that into familiar terms:
- A little freshly ground black pepper.
- Frank’s RedHot.
- Tabasco.
- A generous shake of crushed red pepper flakes on pizza.
- Melinda’s Original Habanero XXXXtra Reserve.
- Sriracha.
- A bite of a fresh, ripe habanero—enough will bring on the “hot sauce hangover.”*
- Obscure, ultra-hot off-brand sauces—painful and pricey; few pay for that kind of honest heat.
- Dave’s Insanity Sauce. It’s extreme—there’s a reason some places require a waiver. For us it’s off-the-charts; with two notable exceptions, we don’t eat this.
*The “Hot Sauce Hangover” is a term coined by The Evil Genius to describe the phenomenon where hot sauce causes prolonged burning later—often in the restroom—for about as long as it took to eat the offending food.
**Those two exceptions are stories for another day. One was a pride-fueled attempt to impress someone by treating Dave’s Insanity like ketchup. The other was my husband trying it because he didn’t believe my account of the pain. I won that one.
Now, about this Thai Sweet and Hot Garlic Dipping Sauce: I’d rate it between a four and a five for heat, and give it full marks for flavor. If you prefer milder heat, reduce the crushed red pepper flakes. Flavor-wise it resembles Mae Ploy, but—like most homemade sauces—it’s better. It’s fantastic with lumpia, summer rolls, fried spring rolls, egg rolls, chicken balls, or used as a glaze for grilled meats. Whisk some together with grated fresh ginger, soy sauce and sesame oil for an incredible dressing on an Asian-style chicken salad. It’s gorgeous—and irresistible.
Seriously—make this. It’s one of the easiest canning projects: no exotic ingredients or special equipment beyond jars. For best flavor, the sauce should sit at room temperature for at least three weeks to develop roundness and body. Don’t skip that resting period. Below I outline step-by-step instructions for both veterans and first-timers.
What you’ll need:
- 9–12 half-pint (8 oz) canning jars with new two-piece lids.
- A large stockpot or pasta pot with a tight-fitting lid.
- A rack for the bottom of the pan to keep jars off the surface. If you don’t have one, use an open vegetable steamer basket or extra canning rings placed upside down.
- Waterproof oven mitt or canning tongs.
- A ladle.
- Paper towels or clean tea towels.
- A timer or clock.
Ready to can some hot sauce?
Thai Sweet and Hot Garlic Dipping Sauce
Rebecca Lindamood
10 mins
30 mins
40 mins
Ingredients
- 1/2 cup finely minced fresh garlic Peel and mince fresh garlic—pre-minced jarred garlic won’t do this recipe justice.
- 1 Tablespoon Kosher salt
- 6 cups cider vinegar
- 6 cups granulated white sugar
- 3/4 cup crushed red pepper flakes Use less if you prefer milder heat.
Instructions
- Wash jars and rings on the hot dishwasher cycle. Clean lids in hot soapy water, rinse, and keep them in a bowl covered with 2–3 inches of very hot tap water.
- Prepare your canner or stockpot by placing a rack in the bottom to keep jars off the pan. If you don’t have a rack, use an open vegetable steamer basket or extra canning rings placed upside down.
- Sprinkle the salt over the minced garlic in a metal or glass bowl. Stir, cover tightly with plastic wrap, and let sit at room temperature for one hour. The salt pulls moisture from the garlic—don’t skip this step.
- In a saucepan, bring the cider vinegar to a rolling boil. Add the sugar all at once and stir until dissolved. Return to a full boil, then maintain a steady boil (not an aggressive one) and cook uncovered for 10 minutes. Remove from heat and stir in the garlic mixture and crushed red pepper flakes. Be careful not to lean over the pan when adding flakes—they can cause coughing and watery eyes.
- Ladle the hot sauce into hot jars, leaving 1/2″ headspace. Check headspace with a ruler and adjust if needed. Wipe the rims with a paper towel or clean tea towel dipped in pure cider vinegar.
- Remove a lid from the hot water with clean hands, place the rubber side down on each jar, add the metal ring, and tighten until fingertip-tight. Wear an oven mitt on the hand holding the jar if needed.
- Set jars on the rack in your canner. Cover jars with at least 1″ of hot tap water, put the lid on the canner, and bring to a full rolling boil. Once boiling, set a timer for 15 minutes. After 15 minutes, remove the lid, turn off the heat, and leave the jars in the hot water for 5 minutes.
- Transfer jars to a towel-lined counter or cooling rack using waterproof mitts or tongs. You should hear lids “pop” as they seal. Let jars sit undisturbed overnight. In the morning, press the center of each lid—if it doesn’t flex, the seal is good. Remove the rings for storage, wipe jars clean, label, and store in a cool, dark place for at least 3 weeks before using. Sealed, unopened jars will keep up to a year.
- Removing the rings during storage lets you detect spoilage: gases from spoiled food can loosen a ringless lid. If a jar opens without the expected vacuum “schllllllooop,” discard the contents. If you hear the seal break and the lid is tight, you’ve canned successfully.
Nutrition
Carbohydrates: 30 g
Sodium: 176 mg
Potassium: 32 mg
Sugar: 30 g
Vitamin C: 0.5 mg
Calcium: 6 mg
Iron: 0.1 mg
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!
Before opening a jar, give the Thai Sweet and Hot Garlic Dipping Sauce a good shake—settling occurs in storage, and shaking redistributes the garlic and pepper flakes for the best flavor and texture.