Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Distilled white vinegar |
1 tablespoon | Nuoc mam [I prefer Thai fish sauce] |
10 \N | Fresh red or green Thai Bird peppers -or- |
2 \N | Serrano peppers -or- |
1 \N | Jalapeno pepper; thinly sliced |
David Ford daford@... Terre Haute, Indiana Combine all ingredients in small bowl. Can be prepared three days ahead.
Cover and store at room temperature. Makes about ½ cup.
[I usually triple or quadruple the recipe and add more Thai peppers than are called for. It keeps very well in a covered plastic container for at least six months.]
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .