Recipe 44 - 🥗 It’s inspired by Vietnamese flavors … and it’s good on salad, splashed into soups, or in a marinade.
👍🏾 NOTE: You can experiment with the type of pepper you use: Thai chilis, cayenne, serrano, or jalapeno (that’s in descending order of heat). Thai and serrano are the most authentic.
Makes ¾ cup/180 ml
Peel the cloves of garlic and place on a cutting board. “Mash” them by pressing down on them using either a fork or the broad end of a knife, to gently open the skin. Place the garlic in a medium mason jar.
Next, partially split the peppers lengthwise and add them to the garlic. Pour the rice vinegar and water into the jar, and secure the jar’s cover. Place in the refrigerator overnight before using.
This will keep for months in the refrigerator. If it tastes too garlicky or hot, add more vinegar and water, keeping the same 1:2 ratio (i.e., 2 tbsp vinegar to 4 tbsp water).
If you give this a try, be sure to let us know!