Thai Fish Sauce With Red Chiles

1. Place the chiles in a food processor and pulse to finely chop, but stop before they are mush.

2. You can also do this by wearing rubber gloves to protect your hands (these are really hot chiles!) and using a sharp knife to mince the chiles on a cutting board.

3. Transfer the minced chiles, with their seeds, to a glass or plastic container and add the fish sauce.

4. Cover and store in the refrigerator.

5. The sauce will keep indefinitely, losing chile heat over time; top it up with extra chiles or fishsauce when it runs low.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
thai fish sauce	1 cup	0	0	0
bird eye chile	0.5 cup	0	0	0