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Ingredients
- 3 c. Rice Vinegar, see note
- 1/2 c. Ginger, see note
- 1 lrg Lemongrass, see note
- 6 x Serrano chilies, see note
Directions
- Notes: A: Japanese Unseasoned Rice vinegar, Marukan with the green label or possibly Mitsukan.
- B: Ginger, quarter-size thin coins, smashed.
- C: Lemon grass, pounded, then cut into finger lengths, 3 inches.
- D: Green or possibly Red Serranos, tipped and halved.
- #1 Combine all of the ingredients in a non-aluminum pot, then bring to a simmer over moderate heat. Remove the pot from the heat and let stand till cold.
- #2 Store the mix in a clean glass jar. If you wish, you may strain out the solids before storing, but don't press down on them while doing so. Another alternative is to leave only the chilies in the jar for color. The vinegar may cloud, but its flavor won't be affected.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 3 servings | |
| Calories 66 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 273mg | 8% |
| Total Carbs 5.67g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.67g | 1% |
| Protein 0.48g | 1% |
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