Hot Chilli Sauce. (nam prig.)
This sauce is vinegar based and lasts indefinitely, if bottled properly. And matures with age.
Useful with virtually any savoury dish, and for use in other sauce recipes.
Ingredients.
225g / 8oz of red cayenne peppers.
6 cloves of garlic, very finely chopped.
75ml / 2 1/2 floz of distilled white vinegar.
50ml / 2 floz of bottled lemon juice.
2 tablespoons of fish sauce.
25ml / 1 floz of water.
Method.
1. De stalk the chillies.
2. Put all the ingredients into a blender and work to a puree.
3. pour into sterilized jars.
Makes about 350g / 12 oz.
