Garlic-Chile Vinegar
(from castro15’s recipe box)
Use to deglaze a pan before braising; brighten up a big grain salad; toss with thinly sliced cukes for a quick pickle
Categories: Dressings/Sauce
Ingredients
- 7 red or green Thai chiles
- 8 thinly sliced garlic cloves
- 1 1/2-inch piece ginger, peeled, thinly sliced
- 2 cups distilled white vinegar
- 1 tbsp. sugar
- 1 1/2 tsp kosher salt
Directions
-
Place chiles, garlic and ginger in a heatproof 1-pint jar. Bring vinegar, sugar and salt to a boil in a small saucepan, stirring until sugar and salt are dissolved. Immediately pour hot brine into jar to completely cover aromatics; let cool 30 minutes. Cover and chill garlic-chile vinegar at least 4 hours before using.