Name: Chili Vinegar Sauce
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

Revelation...is progressive, i.e., cumulative. God has not revealed Himself comprehensively at any one stage in history or in any one event. Revelation is a series of divine disclosures, each of which builds upon and unpacks or unfolds that which preceded it. Revelation moves from what is piecemeal and partial and incomplete (but always accurate) to what is comprehensive and final and unified. This contrast between the incomplete and complete, between the partial and the full, is not a contrast between false and true, inaccurate and accurate, but a contrast between shadow and substance, between type and antitype, between promise and fulfillment.

Sam Storms

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.

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