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Ingredients Jump to Instructions ↓

  1. 1 ts Crushed hot red pepper

  2. 1 Table spoon distilled white

  3. -vinegar

  4. 1/2 c Fish sauce

  5. -(Available at Asian

  6. -Markets))

  7. 1/4 c Fresh lime juice

  8. 1 sm Carrot-finely shredded,

  9. -rinsed and squeezed dry

  10. 2 sm Garlic cloved, minced

  11. 1/2 c Sugar

Instructions Jump to Ingredients ↑

  1. In a small dish, soak the hot pepper in the vinegar for 2 minutes.

  2. In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar.

  3. Stir in 1 1/2 cups warm watter and the hot pepper-vinegar mixture.

  4. Stir until the sugar dissolved.

  5. Serve at room temperature.

  6. Store the sauce ina jar in the refrigerator for up to 30 days.

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