Spicey Sour Sauce

         Yield: 1 Servings
    Categories: Ethnic, Healthy, Pickles, Sauces

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