in Thailand

Sweet and sour peppers in vinegar

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Ingredients for 6 servings:

  • 30 g pepper, green, medium hot
  • 35 g Pepper, red, long, medium to hot
  • 60 g rice vinegar, dark, mild
  • 65 g rice vinegar, clear, golden yellow, mild
  • 2 tsp, levelled sugar, fine
  • 1 tsp vegetable stock powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

A simple and spicy side dish for many Thai dishes.

Wash the peppers and remove the stems. Cut them crosswise into thin slices and remove the seeds. Mix in the rice vinegar, sugar, and vegetable bouillon powder. Let them mature at room temperature for at least 1 hour before serving. The peppers will keep in the refrigerator for 24 hours. They will then become so soft that they no longer taste crunchy and must be discarded.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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