---------- 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    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)
   
   From: Sweeney <sweeney@asiaonline.Net>date: Wed, 30
   Oct 1996 23:05:24 +0800 (
  
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