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Thai Chili Vinegar (Prik Nam Som)

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

Servings: 0 cup
Course: Condiments
Cuisine: Thai

Ingredients

  • 2-3 Thai chilies see note
  • 1 clove garlic optional
  • ¼ cup white vinegar

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Store in the fridge in a sealed container and it should last indefinitely.

Notes

  • 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.