Yield: 1 Servings
|½ cup||Distilled white vinegar|
|1 tablespoon||Nuoc mam [I prefer Thai fish sauce]|
|10||Fresh red or green Thai Bird peppers -or-|
|2||Serrano peppers -or-|
|1||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.]
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .