This is a fast table sauce for gardeners who want the first ripe Thai peppers to turn into dinner immediately.
Ingredients
- 12 ripe Red Thai peppers, thinly sliced
- 4 garlic cloves, minced
- 1/2 cup neutral oil
- 1 tbsp rice vinegar
- 1 tsp sugar or honey
- Salt to taste
Method
- Warm the oil gently in a small pan. Add garlic and cook until fragrant, not brown.
- Add sliced chilies and cook 1 to 2 minutes, just until the oil turns red-orange.
- Remove from heat and stir in vinegar, sugar and salt.
- Spoon over noodles, eggs, rice bowls or grilled vegetables.
- Refrigerate leftovers promptly and use within 4 days, or freeze for longer storage. Discard any refrigerated remainder after 4 days.
Grow it
Use Red Thai pepper seeds to grow peppers for this sauce, or browse all hot sauce pepper seeds.
Storage
This is a fresh, perishable garlic-and-pepper oil sauce, not a shelf-stable preserve. The vinegar in this recipe is for flavour; it is not a validated acidification method. Do not store the sauce at room temperature or use this recipe for home canning. Follow the refrigeration limit above.
Storage guidance: University of Georgia Extension: safely making infused oils.
