Garlic-Chile Vinegar
Photo by Alex Lau, Food Styling by Susie Theodorou
This spicy-tangy-funky condiment will become your secret weapon. Make a big batch (you can also try using different chiles, such as jalapeño, serrano, habanero, Fresno) and add a splash to soups, stews, braises, and creamy dressings. It'll bring some heat, acid, and lots of garlic flavor.
Recipe information
Yield
Makes about 2 cups
Ingredients
7 red or green Thai chiles
8 garlic cloves, thinly sliced
1 (1 1/2") piece ginger, peeled, thinly sliced
2 cups distilled white vinegar
1 Tbsp. sugar
1 1/2 tsp. kosher salt
Special Equipment
A heatproof 1-qt. jar
Preparation
Step 1
Place chiles, garlic, and ginger in a jar. Bring vinegar, sugar, and salt to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour hot brine into jar; let cool 30 minutes. Cover and chill at least 4 hours before using.
Do Ahead
Step 2
Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.
Recipe notes
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Can you handle the heat?
