This sweet and savory sandwich spread or dipping sauce is a natural pairing for cheese.
A nonreactive saucepan refers to one made of metals, such as stainless steel, that have no negative reaction to foods that are cooked in them. Reactive metals, like copper, aluminum, and cast iron, react detrimentally with certain foods, particularly those that are acidic, such as lemon, tomatoes, and vinegar, imparting an off flavor and sometimes color.
Recipe information
Yield
makes 1 cup
Ingredients
Preparation
Step 1
Using a mortar and pestle, pound or mash the garlic and salt together. Stir in the pepper flakes and set aside.
Step 2
Place the vinegar in a small, nonreactive saucepan (see Note). Bring it to a boil over high heat. Stir in the sugar, reduce the heat, and simmer for 5 minutes. Stir in the garlic mixture and cook for 1 minute. Remove the pan from the heat. Let the sauce cool to room temperature before using.
Make Ahead
Step 3
The sauce will keep in a glass or ceramic container for 5 days in the refrigerator.
