- 1 pound (450 grams) of thai birdseye peppers
- 2 cups (475 mL) of rice vinegar (the non-seasoned kind)
- 3 tablespoons (45 mL) of salt
- pinch of xanthan gum powder (optional; for texture/stability)
- Cut the stems off the peppers
- Place the peppers and vinegar in a big container with high walls
- Use an immersion blender to blend up the peppers and vinegar
- Add the salt and xanthan gum and blend for a bit longer just to mix
- Leave mixture to sit in the fridge overnight, or longer
- Strain mixture through a mesh "spider" strainer or similar strainer
- Pour mixture into a plastic squeezy bottle and enjoy