Chili vinegar sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
Directions
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, .