The chili padi or Thai Chili is a tiny pepper, but full of scovilles.  It adds an explosive punch to your food.  As such, pickling the peppers reduces the effect of the capsaicin, and you can enjoy the peppers all year round, too.  I love to slice up a couple of the peppers and mix it with soy sauce for a deliciously simple dipping sauce.

Chef’s tip: The capsaicin, the agent that provides the pungency, in a pepper, resides in the membranes of the placenta/core of the pepper.  When cutting a pepper, try not to touch the core.

Ingredients:

1 cup Chili Padi/ Thai Chilis
1 cup white vinegar

1. Remove the stem and sepal off the peppers.  Clean and dry them thoroughly.
2. Transfer the peppers into a clean, sterile jar.
3. Pour in enough white vinegar to cover the peppers.
4. Keep in the refrigerator for 2 weeks.  The pickled peppers will be ready to eat in 2 weeks and keeps for at least 6 months.

Serving: 1 jar

Tags: Chili Peppers, Malaysian, Thai Chilis, vegan, Vegetarian