Spicey Sour Sauce

Title: Spicey Sour Sauce

Categories: Ethnic, Pickles & r, Sauces, Thai, Vegetarian

Yield: 1 servings

1/2 c wine vinegar

12 chiles

1 ds fish sauce

2 cloves garlic -- whole

1. Wash and dry small red chilli pepers. Remove

stems, but do not cut. Place into clear preserving or jam jar. Add garlic clove (s) 2. Pour on vinegar until

1/2".

3. Seal jar and store in cool dark place (not the refidgerator) for at least one week.

The sauce will keep for up to 2 months, with slightly

smoother, richer flavors emerging as the sauce ages.

To serve, pour off a little of the vinegar into a

small soy sauce bowl and add a very small dash of fish

sauce. You may add chopped fresh chili, shedded

carrot, or diced cucumber to add colour and flavor.

Recipe By : Joe Sweeney (sweeney

asiaonline.net)

From: Sweeney <sweeney

asiaonline.Net>date: Wed, 30

Oct 1996 23:05:24

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