Category: Chili

1/2 cup Distilled white vinegar

1 tbsp 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.