Spicey Sour Sauce

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Title: Spicey Sour Sauce
Categories: Ethnic, Pickles & r, Sauces, Thai, Vegetarian
Yield: 1 servings


1/2 c wine vinegar
12 chiles
1 ds fish sauce
2 cloves garlic -- whole

1. Wash and dry small red chilli pepers. Remove
stems, but do not cut. Place into clear preserving or
jam jar. Add garlic clove(s) 2. Pour on vinegar until
it covers the chilies about 1/2". 3. Seal jar and
store in cool dark place (not the refidgerator) for
at least one week.

The sauce will keep for up to 2 months, with slightly
smoother, richer flavors emerging as the sauce ages.

To serve, pour off a little of the vinegar into a
small soy sauce bowl and add a very small dash of fish
sauce. You may add chopped fresh chili, shedded
carrot, or diced cucumber to add colour and flavor.

Recipe By : Joe Sweeney (sweeney@asiaonline.net)

From: Sweeney <sweeney@asiaonline.Net>date: Wed, 30
Oct 1996 23:05:24 +0800 (

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