Hello!
Here is a quick recipe Dustin wanted to whip up just last week. He has a love for peppers. According to him, the hotter the better. He once tried a Carolina Reaper on a dare. I honestly don’t know how he did it…and enjoyed it!
Crushed Habanero, Ghost, and Jalapeno peppers have become extremely popular in our house, and are always on the table at dinnertime. And anytime we marinate or pickle our own peppers, those are served at dinnertime, as well.
This recipe is for the pepper lovers out there. It is an extremely easy recipe and can be served as a delicious garnish over any Thai dish!
I hope you all enjoy!
Ingredients:
- 15 Thai Chili Peppers
- 3 Tbsp Rice Vinegar
- 2 Tsp Fish Sauce
- 2 Tbsp Low Sodium Soy Sauce
- 1/2 Tsp Sugar
Directions:
- Thinly slice Thai Chili Peppers.
- Place Chili Peppers in small Mason Jar.
- Add 3 Tbsp Rice Vinegar, 2 Tsp Fish Sauce, 2 Tbsp Low Sodium Soy Sauce, and 1/2 Tsp Sugar.
- Refrigerate and allow to marinate for one week.
- Enjoy!
See photos below for examples:
- Thinly slice Thai Chili Peppers.
- Place Chili Peppers in small Mason Jar.
- Add 3 Tbsp Rice Vinegar, 2 Tsp Fish Sauce, 2 Tbsp Low Sodium Soy Sauce, and 1/2 Tsp Sugar.
- Refrigerate and allow to marinate for one week.
Enjoy!
