| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Thai |
Appetizers, Thai, Dips, Salads, Vegetables |
1 |
Recipe |
INGREDIENTS
| 10 |
|
Green bird's-eye chili peppers |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Soy sauce |
| 2 |
md |
Shallots, minced |
INSTRUCTIONS
Preheat the broiler. In a flat baking dish, layer the chili peppers so
that they do not overlap. Broil for 3 minutes. Allow to cool then slice
across diagonally. In a small ceramic dish, mix together the remaining
ingredients. Stir in the chili peppers & serve. It will store indefinitely
in the refrigerator, but, as with all peppers, it gets hotter the longer it
sits. Serve in a bowl surrounded with: lettuce, sliced cucumbers, zucchini,
raw or blanched string beans & celery hearts. Alternatively, add to rice,
soups & curries for extra zip.
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