Title: Chili Vinegar Sauce
Categories: Seasoning
Yield: 1 Servings

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.