Chili vinegar sauce

Yield: 1 Servings

Measure 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

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, .

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