Chili Vinegar Sauce

Title:
Chili Vinegar Sauce

Yield:
1 Servings

Categories:
Seasonings




Ingredients:





   1/2 c  Distilled white vinegar


     1 tb 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@delphi.com    Terre Haute, Indiana


 


 Combine all ingredients in small bowl.  Can be prepared three days ahead.


 Cover and store at room temperature.  Makes about 1/2 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, http://www.erols.com/hosey.