| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Haute | Seasoning | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”