1. Remove stalks from chilies and de-seed, if you like a milder dip, though this defeats the purpose of this sauce. 2. Pound garlic in a pestle or a food processor. 3. Add chilies one by one and keep processing until you have a fine paste. 4. Add sugar and lime pieces and continue to process. 5. Remove to a small bowl (out of the pestle but leave in processor). 6. Add water, vinegar and fish sauce; mix well. 7. Keeps well in airtight container in the fridge. ---------------------------------------------------------------------------
Nutrition
Ingredients
