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


  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.


Great for a spike to many dishes including salads.

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