Popular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.
1 cup small fresh red chiles, stems removed, such as Thai, serrano, piquin, or japones
1/3 cup distilled white vinegar
8 cloves garlic, chopped
3 tablespoons vegetable oil
1 teaspoon salt
Water as needed
Place all the ingredients in a blender or food processor and puree, adding water if necessary, to form a thick paste.