Garlic-Chile Vinegar

Garlic-Chile Vinegar
Garlic-Chile Vinegar
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 2 cups
Bon Appétit Condiment Chile Pepper Garlic Southeast Asian Thai Ginger
  • 1 tbsp. sugar
  • 2 cups distilled white vinegar
  • 1 1/2 tsp. kosher salt
  • a heatproof 1-qt. jar
  • 7 red or green thai chiles
  • 8 garlic cloves, thinly sliced
  • 1 (1 1/2") piece ginger, peeled, thinly sliced

Preparation 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. Do Ahead Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.

Preparation 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. Do Ahead Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.

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