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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.

Martha Stewart Living, August 2001

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Yield:
Makes about 1 1/2 cups
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Ingredients

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Directions

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  • 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.

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