- 8 ounces Thai bird chili peppers
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 3 cloves garlic
You can chop/mince the peppers and garlic OR place them in a food processor and chop for about 20-30 seconds. Process until coarse but not puréed.
Add salt, vinegar, sugar and combine. Check to see if it needs more sugar or salt. Place it in a jar and refrigerate.
If fermenting leave it on the counter at room temperature for a week with plastic wrap. Refrigerate after a week.
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