Thai Chili Vinegar (Prik Nam Som)
An essential condiment in Thai cuisine that adds acidity and heat to brighten any dish.
Ingredients
- 2-3 Thai chilies, see note
- 1 clove garlic, optional
- ¼ cup white vinegar
Notes
You can use other types of chilies, even milder ones if your heat tolerance isn't high, but I do prefer the flavour of red or orange (i.e. ripe) chilies than green.
Instructions
- Optional step: char the chilies and garlic (if using) by placing them on a dry skillet over high heat until charred spots are formed on one side. Roll/flip them over and char the other side.2-3 Thai chilies, 1 clove garlic
- Pound the chilies and garlic in a mortar and pestle into a paste, then add the vinegar and stir to mix. If making a large batch, blend all ingredients in a blender.¼ cup white vinegar
- Store in the fridge in a sealed container and it should last indefinitely.
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