This is a super easy condiment that is part of the same family as pickled peppers. I like to eat these peppers on top of eggs, salads, in soups, with steamed veggies, or over meats. They are VERY flavorful and spicy so it will instantly pack a punch to anything bland or something that needs a little oomph.

Some notes:

  1. Eat these like you would picked peppers – the juice isn’t necessarily for consuming.
  2. The liquid part of this will be very spicy and will add more flavor to anything, but too much will ruin whatever you’re eating.
  3. The peppers are a great umami enhancement to any dish.
  4. Store these in an air tight container – the peppers should be good for up to a month.

Fish Sauce & Chilis

This is a super easy condiment that is part of the same family as pickled peppers. I like to eat these peppers on… #twinning pickles, peppers, spicy, thai chilis, serranos, European Print This
Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 3/4 cup chopped chilis (thai peppers, serranos, or jalapenos)
  • 1 cup fish sauce
  • splash of white vinegar
  • a few drops of liquid sweetener OR a dash of granulated sweetener

Instructions

  1. Cut the peppers into bite sized pieces - think thick pickle slices. 
  2. Place the pickles into an airtight container like a pint jar. 
  3. Add the fish sauce, vinegar, and sweetener. 
  4. Give it a good stir and store in the refrigerator for up to a month. 

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