INGREDIENTS

INSTRUCTIONS

This sauce is originally from the Northern region of Thailand, and is
traditionally made from "young" or unripened, pale green chilis.
However you can easily make it from the ripened ones sold in Western
stores, losing only slightly to the subtleties of flavor. The
ingredients are first grilled or barbequed. In Thailand this is done
by placing them on an iron sheet over a charcoal fire, but you could
do it just as well with careful use of a handheld handyman's propane
torch. The egg-plants used are the golf-ball sized Thai egg plants,
but if these are unavailable, cut a normal purple aubergine up with a
melon baller.  Method: Grill, barbeque, or char the garlic, whole
shallots, chilis  and tomatoes until the skins just start to turn
black. Skin and  quarter the tomatoes and discard the seed pulp. Put
the eggplant in a  small saucepan, cover with water and simmer until
barely cooked (they  should still be firm). Place all the ingredients
in a mortar and  pestle or food processor and process to a coarse
paste. Taste for  balance: the sauce should be hot and sharp. If too
hot add a little  more sugar and lime juice (and possibly a little more
fish sauce).  Wll keep 3-4 weeks in a refrigerator. Posted to
CHILE-HEADS DIGEST V3  #143  Date: Tue, 29 Oct 1996 12:09:12 -0700
From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 225
Calories From Fat: 37
Total Fat: 4.4g
Cholesterol: 0mg
Sodium: 2051.7mg
Potassium: 2163.5mg
Carbohydrates: 38.9g
Fiber: 20.7g
Sugar: 12.8g
Protein: 21.1g