Vinegar chilli sauce

Vinegar chilli sauce

By
From
East
Makes
250 ml
Photographer
Leanne Kitchen

In Thailand this is a common table condiment, added with abandon to noodle dishes in particular. It’s called prik nam som and we like it drizzled over Five-spice pork, to cut the richness and add a kick of chilli heat.

Ingredients

Quantity Ingredient
8 medium red chillies, chopped
4 garlic cloves, chopped
1 teaspoon salt
170ml clear rice vinegar
2 tablespoons caster sugar

Method

  1. Cook the chillies in boiling water for 1 minute, then drain well and cool. Transfer the chillies, garlic and salt, to a small food processor and process until a smooth paste forms. Alternatively, use a mortar and pestle. Add the vinegar and sugar and stir until the sugar has dissolved. Vinegar chilli sauce will keep in the refrigerator for up to 2 weeks.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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