- 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
- 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.