I made this chile infused vinegar with ripe red Thai chiles. In Mexico they are known as "Chile mira pa' arriba" (upward gazer) because they grow up upright. Use it on salads, dressings, soups or anywhere you would use hot sauce. Be careful! A little bit goes a long way. You'll need the following ingredients:
- One cup of fresh red chiles
- One cup of white vinegar
- One tablespoon of sea salt, or Kosher salt
- One garlic, peeled and sliced
- Quarter of an onion
Store in the refrigerator for up to a week until the vinegar becomes infused with the chiles and all the other seasonings. After one week, process all the ingredients in a blender. Most of the spicyness resides in the seeds, so in order to have a milder vinegar it needs to be strained. Pour the remaining vinegar in a cruet and enjoy! Store in the refrigerator, it will keep for several days.