Spicey sour sauce

1 Servings

Ingredients

Quantity Ingredient
2 cloves garlic -- whole

Directions

½ c wine vinegar

12 chiles

1 ds fish sauce

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 ½". 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@...) From: Sweeney <sweeney@...>date: Wed, 30 Oct 1996 23:05:24 +0800 (

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