Title: Chili Vinegar Sauce
Categories: Spice Misc Condiment
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 two
		Serrano, or one jalapeno
		Pepper), thinly sliced

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.]

David Ford daford@delphi.com Terre Haute, Indiana From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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