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Steeping the garlic and chili in vinegar for a few minutes softens their harshness while also infusing the vinegar so their flavors are distributed throughout the dip. For added chili heat, leave some or all of the seeds in the serrano chili before chopping. The recipe is easily doubled if you’re serving a crowd.
tablespoon unseasoned rice vinegar
medium garlic clove, finely grated
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