Thai Chile-Vinegar Sauce

  • Servings: 4


  • 1/2 cup rice vinegar
  • 2 to 3 tablespoons sugar
  • 1/2 mild chile pepper, such as Cubanelle, Hungarian wax or banana chile, stemmed and thinly sliced


  1. Combine the vinegar and sugar in a small bowl, stirring until the sugar has dissolved completely. Add chile. Sauce can be refrigerated in a sealed container for up to 5 days.


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