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Thai Fish Sauce with Hot Chiles

  • yield: Makes about 1 cup
Photography: DAVID M. RUSSELL

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Ingredients

  • 1/2 cup red Thai chiles, stems removed
  • 1 cup Thai fish sauce

Directions

  1. Step 1

    Place chiles in a food processor and pulse to finely chop (stop before they are mush). Or, wearing rubber gloves to protect your hands, use a cleaver or sharp knife to mince chiles on a cutting board.

  2. Step 2

    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, losing chile heat over time; top it up with extra chiles or fish sauce when it runs low. Serve in small individual condiment bowls.

Source
Martha Stewart's Cooking School, Episode 106

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