3chiles de àrbol, torn thirds by hand(I couldn’t find these, so used red chili flakes)
½teaspoonpink salt
½cupapple cider vinegar
Instructions
Scrape the peel from the turmeric root with the side of a spoon and then use a mandoline to slice it lengthwise into long, thin strips. Place the sliced turmeric in a clean 1-quart glass jar and add the garlic, chiles, salt, and vinegar.
Cover and refrigerate for up to a month, and use as soon as an hour later.