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Chili Vinegar Sauce spice, condiments, misc, thai 1/2 cup distilled white vinegar 1 tablespoon nuoc mam [i prefer thai fish 1 sauce] 10 fresh red or green thai bird 1 peppers (or two 1 serrano, or one jalapeno 1 pepper), thinly sliced 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.] David Ford daford@delphi.com Terre Haute, Indiana From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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