I decided to make use of the Thai bird chili peppers in my fridge and prepare homemade vinegar to go with my lechon.
Ingredients
8 cloves garlic, crushed
1 shallot, finely chopped
1/4 cup rice vinegar
3/4 cup white vinegar
1 tbsp olive oil
15 Thai chili peppers, halved, seeds and veins in tact
salt and pepper, to taste
Directions
1. In a small saucepan, heat olive oil
2. Add garlic and shallots and sautee for 3 minutes, stirring often
3. Pour the rice and white vinegars
4. Bring to a boil, and add salt and pepper
5. Pour into serving container
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