Red Chile Dipping Sauce
This spicy condiment is a perfect dipping sauce for Thai summer rolls. For a milder sauce, remove the seeds and ribs from the chile peppers before chopping.
- Yield: Makes about 1 1/2 cups
Source: Martha Stewart Living, August 2001
- 8 fresh red chile peppers, stems removed
- 1 cup rice-wine vinegar
- 1/4 cup sugar
In the bowl of a food processor, process the peppers until finely chopped. Transfer to a bowl, and add the vinegar and sugar. Stir to combine, and transfer to a serving bowl.