Ingredients:
  • 10 – 15 red Thai chillies
  • 600 ml (~1 pt) white wine , rice wine or distilled white malt vinegar


Method:

  1. Trim the chillies and slit open.
  2. Bring the vinegar to the boil and add the chillies. Return to the boil.
  3. Pour into a wide-mouthed warm sterilized jar.
  4. Cover tightly and leave to stand in a sunny place for at least a month, shaking occasionally.
  5. Strain through muslin and pour into a sterilized jar/bottle.
  6. Seal and label.

Suggestion:

Great for a spike to many dishes including salads.
Mixed with light soy makes a great dipping sauce for dim sum morsels.