Recipe - Chili Vinegar

One half cup Distilled white vinegar
1 tablespoon Nuoc mam [I prefer Thai fish
sauce]
10 Fresh red or green Thai Bird
peppers or
2 Serrano peppers or
1 Jalapeno pepper; thinly
cut or sliced up

David Ford daford@delphi.com Terre Haute, Indiana

Combine all ingredients in small bowl. Can be prepared three days ahead.
Cover and store at room temperature. Makes about One half 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.]

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.