Thai Fish Sauce with Hot Chiles
- Yield: Makes about 1 cup
Source: Martha Stewart Living Television, September 2001
- 1/2 cup bird chiles, stems removed
- 1 cup Thai fish sauce
Place chiles in a food processor, and pulse to finely chop (stop before they turn to mush). Or, wearing rubber gloves to protect your hands from the chile heat, use a cleaver or sharp knife to mince chiles on a cutting board.
Transfer minced chiles (with their seeds) to a glass or plastic container, and add fish sauce. Cover, and store in refrigerator. The sauce will keep indefinitely, but keep in mind that it will lose its chile heat over time. Serve in small individual condiment bowls.