---------- Recipe via Meal-Master (tm) v8.04

     Title: Spicey Sour Sauce
Categories: Ethnic, Pickles & r, Sauces, Thai, Vegetarian
     Yield: 1 servings

     1/2 c  Wine vinegar
      12    Chiles
       1 ds Fish sauce
       2 cl Garlic

 Wash and dry small red chilli peppers. Remove stems, but do not
 cut. Place into clear preserving or jam jar. Add garlic cloves.

 Pour on vinegar until it covers the chilies about 1/2".

 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, shredded carrot, or diced cucumber to add colour and
 flavor.

 Recipe by Joe Sweeney <[email protected]>

 From: Joe Sweeney <[email protected]>
 Date: Wed, 30 Oct 1996 23:05:24 +0800

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