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

Obviously we need to come in line with the truth of Scripture. Sin loves to hide. Addicts love to hide. Sin hates the light. Yet the light of God’s Word exposes our sin. The sword of the Spirit must be allowed to carve away our many layers of self-deception (that plagues all addicts). It beckons us to live in the truth in our desire to forsake Satan, the father of lies, for the God who is truth. It’s being honest with ourselves, admitting we have a problem and confessing that problem as sin to the Lord. Apart from this initial step we have no hope in moving forward.

Randy Smith

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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