Chili Vinegar Sauce


1/2 Cup   distilled white vinegar
1 TBS     nuoc mam [I prefer Thai fish sauce]
10        fresh red or green Thai bird peppers (or two
          serrano, or one jalapeno 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
http://neptune.netimages.com/~chile/recipes.html