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
1½" piece ginger, peeled, thinly sliced
2
cups distilled white vinegar
1
Tbsp. sugar
1½
tsp. kosher salt
Special Equipment
Need to make a substitution?
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.
Step 2
Do Ahead: Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.