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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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