Brussels sprouts with bacon, mint, pistachio, fish sauce and pickled-pepper caramel Recipe - Los Ang

Ingredients

• 1 red bell pepper
• 1 jalapeño
• 1 Scotch bonnet or habañero chile
• 2 Thai chiles
• 2 red serrano chiles
• 1/2 cup fish sauce
• 1 cup white vinegar
• 1 cup sugar
• 1 cup water
• 4 pounds Brussels sprouts, half of them halved, half of them shaved
• extra-virgin olive oil, for drizzling
• 4 ounces bacon
• salt and pepper, to taste
• 1 cup pistachios, toasted and chopped
• 1/2 bunch mint, finely chopped
• 1 lime, zested and juiced