Name: Spicey Sour Sauce
Ingredients: 1/2 c Wine vinegar; 12 Chiles; 1 ds Fish sauce; 2 Cloves garlic; whole

Some would suggest that Jesus was “seeker sensitive” in that He worked His miracles in order to attract large crowds to which He could share the gospel. But in several passages it is plain this is not His motive: Mark 5:43; 7:36; 8:26, 30; and Luke 4:9-12 (and these are by no means exhaustive). Clearly, Christ did not intend these miraculous works for public exploitation. There is little to indicate Christ worked miracles in order to draw a crowd. He was opposed to selling the gospel by appealing to their love for the sensational. (See Jn. 2:23-25)… He sharply rebuked the five thousand for seeking Him for merely physical satisfaction. Jesus did not teach us to draw people to Him by appealing to their senses. Instead He claimed full responsibility for drawing all to Himself by way of the cross (Jn. 12:32); therefore, exalting Christ, "and Him crucified," is to be the primary object in worship, as well as evangelism. (See Rev. 5:8.)

Bill Izard

CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai	Ethnic, Healthy and, Pickles & r, Sauces	1	Servings

INGREDIENTS

1/2	c	Wine vinegar
12		Chiles
1	ds	Fish sauce
2		Cloves garlic; whole

INSTRUCTIONS

1.  Wash and dry small red chilli pepers. Remove stems, but do not cut.
Place into clear preserving or jam jar. Add garlic clove(s)
2. Pour on vinegar until it covers the chilies about 1/2". 3. Seal jar and
store in cool dark place  (not the refidgerator) for at least one week.
The sauce will keep for up to 2 months, with slightly smoother, richer
flavors emerging as the sauce ages.
To serve, pour off a little of the vinegar into a small soy sauce bowl and
add a very small dash of fish sauce.
You may add chopped fresh chili, shedded carrot, or diced cucumber to add
colour and flavor.
Recipe By     : Joe Sweeney (sweeney@asiaonline.net)
Posted to MC-Recipe Digest V1 #269
Date: Wed, 30 Oct 1996 23:05:24 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
NOTES : This spicy-sour sauce is ideal for Thai or Vietnamese fried foods,
especially spingrolls. It is also wonderful on cold vermicilli, lettuce and
beef.

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