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Pickled Chilies

Pickled Chilies

  • Makes
    1 cup
  • Cook Time
    35 minutes
  • Active time plus cooling
    5 minutes active
  • Rating

Our Thai fried rice was delicious on its own, but some of us wanted to spike it with something bold. Our solution: jalapeno chilies pickled in fish sauce, lime juice and a little sugar. It’s a milder variation of the typically fiery Thai dressing called nam prik. The chilies and their sauce added a balanced hit of heat, sweet and acid.

Ingredients
  • 4

    jalapeno chilies, stemmed, seeded (if desired) and thinly sliced crosswise

  • ¼

    cup fish sauce

  • ¼

    cup fresh lime juice

  • 1

    teaspoon white sugar

In a bowl, stir together the chilies, fish sauce, lime juice and sugar. Refrigerate for at least 30 minutes or up to 1 week.

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