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Pickled Chiles

1 cup

35 minutes 5 minutes active

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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.

1

cup

35 minutes

5 minutes active

Ingredients

  • 4

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

  • ¼

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Reviews
Chelsea C.
November 5, 2022
Fantastic, versatile
I love love these. I keep them in a jar in the fridge, lasts several days. Also this same recipe is perfect for the shredded carrot topping from the Vietnamese meatball recipe here. Very spicy and bright. I make them for all my fish dishes now
Marion B.
September 7, 2022
Simple and delicious
I have made the Thai fried rice from the Pok Pok cookbook many times, but when I saw this wok-less recipe I had to try it. Now it’s my go to — delicious and so easy. Removing the ingredients as directed is important. The Pok Pok recipe calls for Thai thin soy sauce and a pinch of white pepper. I recommend these if you have them on hand, but it’s not a deal breaker. I usually cut some shrimp into bite sized pieces and add to the pancetta for the last few minutes of cooking. Tonight I added Thai basil to the cilantro since I had some in the garden. Don’t forget the pickled jalapeños — essential.
Melinda O.

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