1/2 cup rice vinegar
1 T plus 1 t sugar
1 hot pepper, minced (red jalapeno, serrano, cayenne, or Thai chile)
1 T cilantro leaves, minced
Spoon Mage™ Note:
Be careful while mincing the pepper. If you have sensitive skin, put the hand that holds the pepper inside a plastic sandwich bag – just be careful not to mince the bag as plastic is not a delicious seasoning.
The hottest pepper in this list is a Thai Chile. Use this only if you love extremely hot food.
All other peppers should be just fine – although, if you taste the sauce with a spoon, you may find it scorching hot and worry a bit. However, once combined with other flavors it will be just right very hot and very Thai.
Heat the rice vinegar and sugar in a small pot, simmer about two minutes to dissolve the sugar.
Remove from the stove to cool a tad while you mince the pepper and cilantro.
Add the hot pepper and cilantro leaves. Store in a small sealed container until dinner. This is delicious with spring rolls or Thai Grilled Chicken.