Chile Vinegar Dipping Sauce

Ingredients

• 0.5 teaspoon pepper dried hot
• 4 teaspoons sugar 
• 5 ounces thai basil fresh green red dry hot rinsed (2- to 3-inch) ( 20)
• 6 tablespoons water 
• 1.3 cups vinegar white

Equipment

• sauce pan
• pot
• kitchen thermometer
• kitchen towels
• tongs

Directions

1. Wash jar, lid, and screw band in hot soapy water, then rinse well. Dry screw band. Put empty jar on a rack in a boiling-water canner or a deep 5- to 6-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes.
2. Remove canner from heat, leaving jar in water.
3. Heat lid in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil).
4. Remove from heat. Keep jar and lid submerged in hot water, covered, until ready to use.
5. Carefully remove jar and lid with tongs, then drain jar upside down on a clean kitchen towel and dry lid.
6. Pack chiles into jar. Bring vinegar to a boil in small saucepan, then remove from heat and pour over chiles. Cool to room temperature. Wipe off rim of jar with a dampened clean kitchen towel, then top with lid and firmly screw on screw band. Chill sealed jar 2 weeks.
7. Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved, then stir in red-pepper flakes (if using), 2 tablespoons chile vinegar, and salt to taste.
8. Remove from heat and cool to room temperature.
9. ·Chile vinegar keeps, chilled, 6 months.·Instead of making your own chile vinegar, you can use the vinegar from bottled pickled jalapeños.