Garlic-Chile Vinegar

Name: Garlic-Chile Vinegar
Yield: Makes about 2 cups
Ingredients: 7 red or green Thai chiles; 8 garlic cloves, thinly sliced; 1 (1 1/2") piece ginger, peeled, thinly sliced; 2 cups distilled white vinegar; 1 Tbsp. sugar; 1 1/2 tsp. kosher salt; A heatproof 1-qt. jar

By Andy Baraghani

October 18, 2018

Sliced garlic with two red Thai chiles in a mason jar filled to the top with vinegar.

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 (1 1/2") piece ginger, peeled, thinly sliced

2 cups distilled white vinegar

1 Tbsp. sugar

1 1/2 tsp. kosher salt

Special Equipment

A heatproof 1-qt. jar

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.
Do Ahead
Step 2
Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.