Garlic Vinegar

By KDHarmon

When a dish needs a vibrant, last-minute flavor lift, reach for this Hanoi-style condiment. At the table, sprinkle it into noodle soup,pan-fried and stir-fried noodles and fried rice. At the stove, splash it into sauteed or stir-fried greens.

Ingredients

• 1/2 C water
• 1/4 C rice vinegar
• 2 thinly sliced large garlic cloves
• 1 large serrano chile (split lengthwise, but not cut all the way through)

Preparation

Step 1

Sir together all in an airtight container. Cover and refrigerate 8 hours of overnight. Check for flavor; it should mainly taste of garlic, with chile playing a minor supporting role. If either is too harsh, add more water and vinegar, starting with a 2 to 1 ratio.

Increase the amount of garlic depending on its pungency and your preference.

For extra chile bite, double the quantity.

Taste again after 24 hours and keep tinkering to get a formula you like.

Make ahead - refrigerate in an airtight container for months. When the vinegar runs out, add new ingredients to the jar. When it tastes tired or off, start over.

Makes 3/4 cup.