Thai Chili Vinegar (Prik Nam Som)

Name: Thai Chili Vinegar (Prik Nam Som)
Yield: 1 cup
Ingredients: 2-3 Thai chilies; 1 clove garlic; ¼ cup white vinegar

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An essential condiment in Thai cuisine that adds acidity and heat to brighten any dish.

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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.
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.
Store in the fridge in a sealed container and it should last indefinitely.

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.