Thai Chilies in Vinegar
This is a classic condiment for Pad See Ew and many other stir-fried noodle dishes. It’s easy to make and keeps well when refrigerated. Use gloves when handling hot chili peppers.
Serves: 48Hands-on: 5 minutesTotal: 35 minutesDifficulty: Easy
- 3 cups fresh chiles such as Fresno, cayenne, Serrano and jalapeño, halved lengthwise, seeds removed
- 2 cups distilled white vinegar
- In a medium bowl or glass jar, cover sliced peppers with vinegar. Let sit for at least 30 minutes. Store in the refrigerator for up to 3 months.