Thai Chili Vinegar (Prik Nam Som)

Steps

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1. 1
   Pound the red chili peppers in a mortar with a pestle until finely ground into a paste, being careful to avoid the chili oils splashing.
   ▶ ≈1:43
2. 2
   Pour white vinegar into the mortar and swirl to combine thoroughly. This completes the basic version.
   ▶ ≈2:51
3. 3
   (Charred variation) Place chili peppers in a dry pan over high heat and char until the skin develops dark spots, flipping to char all sides evenly.
   ▶ ≈3:37
4. 4
   Remove the charred peppers from the heat, then pound them into a paste and mix with white vinegar.
   ▶ ≈3:59
5. 5
   (Garlic variation) Pound raw or charred garlic together with the chili peppers into a paste, then mix with white vinegar.
   ▶ ≈4:05
6. 6
   (Quick-pickled variation) Slice milder, larger chilies (such as jalapeños) into large chunks, pour white vinegar over them, and let sit for 10-15 minutes. You can eat the chili pieces or use just the infused vinegar.
   ▶ ≈4:24