You will find some version of this condiment, a sharp, bright finisher that is like a squeeze of lime juice on steroids, on nearly every table in the Philippines. It perks up everything here, and frankly, just about anything you grill.
Recipe information
Yield
Makes about 2 cups
Ingredients
1
oz. red Thai chiles (about 20)
6
garlic cloves
1
scallion, white and pale green parts only
1½
cups cane vinegar (such as Datu Puti) or unseasoned rice vinegar
1
Tbsp. kosher salt
1
tsp. black peppercorns
2
tsp. sugar
½
small red onion, finely chopped
Need to make a substitution?
Preparation
Step 1
Blend chiles, garlic, scallion, vinegar, salt, peppercorns, and sugar in a blender until finely chopped. Transfer to a nonreactive bowl and mix in onion.
Step 2
Do Ahead: Vinegar can be made 2 months ahead. Cover and chill.