Chile Vinegar Sauce

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1/2 cup distilled white vinegar
1 Tbsp. Thai fish sauce
10 fresh red or green Thai chile peppers, thinly sliced

Instructions:

Combine all the ingredients in a small bowl. Can be prepared three days ahead of time. Cover and store at room temperature. Makes about 1/2 cup.

Note: This recipe can be tripled or quadrupled and the heat can be increased with the addition of more Thai chiles than the recipe originally called for as it keeps very well in a covered plastic container for at least six months.