SPICEY SOUR SAUCE

      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.
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