Simple pickled chiles in vinegar; it can be searingly hot when you first make it, but it will mellow out some with age. It's the perfect side to Pad See-ew (I won't make Pad See-ew anymore if I don't have some of this in the fridge). Don't try to substitute other vinegars for the while vinegar; it just wouldn't taste right.
2/3 C Thai chiles, finely chopped (this is VERY hot, you can use just a couple of peppers if you want)
1 1/3 C white vinegar
2 cloves garlic, minced
Salt or fish sauce to taste
Combine the ingredients in a jar and leave at room temperature for a day before moving to the fridge. Keep in mind when you're adding the salt or fish sauce that you don't want the vinegar to be salty, you just don't want it to dilute out whatever you're adding it to.
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