Thai Chili Vinegar, made with chopped jalapeños
Thai Chili Vinegar is the white liquid with chili slices floating that’s on the table in every Thai restaurant. It’s a simpler, quicker cousin of our Nam Pla Prik Manao Kratiem (Thai Crack Sauce). Makes half a cup, enough for a group to enjoy with a Thai meal.
Ingredients:
½ c distilled white vinegar
2 garlic cloves, finely chopped
one jalapeño or three serrano chilis
pinch of sugar
pinch of salt
Method: chop chilis if using jalapeños, slice into thin rounds if using serranos. Add other ingredients and mix well. Serve over roast meats like Instant Pot Thai Roast Pork. Can be used immediately, but the flavor will deepen a bit if you let it sit overnight.
