---------- 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 <sweeney@asiaonline.net>
  
  From: Joe Sweeney <sweeney@asiaonline.net>
  Date: Wed, 30 Oct 1996 23:05:24 +0800
 
-----