"You always want to give the option of adding heat at the table," says Tanis. These shallots deliver acidity and fire in one shot.
Recipe information
Yield
Makes 6 servings
Ingredients
2 medium shallots, thinly sliced
2 garlic cloves, thinly sliced
2 Thai chiles, with seeds, sliced
2 tablespoons fresh lime juice
2 tablespoons unseasoned rice vinegar
3/4 teaspoon sugar
1/2 teaspoon kosher salt
Preparation
Combine shallots, garlic, chiles, lime juice, vinegar, sugar, salt, and 1 tablespoon water in a medium bowl. Let sit 20 minutes (shallots should still be crisp).
