marinated chilies in vinegar or prik dong is an essential thai table condiment
but this delicious mixture does not limit itself to thai dishes
it is also perfect with chinese, vietnamese, thai, malaysian dishes
fantastic over jean-georges's ginger fried rice
perfect with noodle dishes, dipping for dumplings or a little drizzle on bánh mì
a good thing to have in the fridge
a little spoonful adds a real sour spicy zing that fulfills that desire for intensity
sterilized glass jar +/- 10 oz
+/- 2 handfuls of thai chilies* (enough to pack the jar)
1 big pinch of sugar for an 8 oz jar
a small pinch of salt
fill the prepared jar 1/4 full with rice vinegar and the sugar and salt.
close the lid the shake the jar.
let the mixture sit while preparing the chillies.
clean the chilies *** and slice in thin rounds.
(see chili safety below)****
fill the sliced chillies into the jar.
top the jar with more vinegar.
close the lid and let it sit in cool dark place or the fridge for at least 3 days before using it.
keep in the fridge up to 4 months.
* thai chili variety
general rules for thai chillies.
smaller the spicier
medium size red and green chilies (prik chi fa) milder in taste. the green ones has a fresher greener taste.
orange chili (prik leung) bright color, fragrant and milder in taste.
the small red and green chilies (prik khee nuu suan or bird's eye) are extremely spicy. must handle with care.
** chili storage
store in a sealed bag in the refrigerator
or freeze for later use.
make sure the chillies are dry before storing them.
*** chili cleaning
best way to clean it is to wipe it with a slightly damp cloth
wet chilli will rot quickly
**** chili safety
if working with a large amount of chillies wear surgeon gloves for protection.
the heat from the chillies may burn the fingers.
to remove the burn soak the burning fingers in alcohol for a few minutes (strong type).