Nam prik kiga (chili sauce)

1 Servings

Ingredients

Quantity Ingredient
6 tablespoons Prik ki nu (green Birdseye chili); sliced thinly
6 tablespoons Prik ki nu daeng (red Birdseye chili); sliced thinly
4 tablespoons Hom daeng (shallots); sliced thinly
2 tablespoons Kratiem (garlic); sliced thinly
3 tablespoons Phak chi (coriander plant including root); chopped
1 tablespoon Nam makrut (lime juice)
1 tablespoon Fish sauce

Directions

Date: Sun, 19 May 1996 14:39:18 -0700 From: "Colonel I. F. K. Philpott" <colonel@...> This is a common dip for barbeque style foods. sautee the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor of mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.

CHILE-HEADS DIGEST V2 #324

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