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1
Snip the stems from the chiles but leave the crown, and roughly chop the chiles.
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2
In a saucepan, add chopped chiles, garlic, salt, fish sauce, rice vinegar and 1/4 cup water.
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3
Over high heat, bring mixture to a boil, then lower the heat. Simmer for a few minutes before removing from heat to cool.
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4
Transfer chile mixture to a food processor, blending until smooth, about 2 to 3 minutes. Add water, if necessary, to mixture if it's too thick.
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5
If desired, put the sauce through a strainer to remove seeds from chile sauce.
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6
Let the flavors mingle for a few hours before serving. Mixture will keep in the fridge for one month.
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7
Snip the stems from the chiles but leave the crown, and roughly chop the chiles.
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8
In a food processor, combine chopped chiles, garlic, salt, fish sauce and rice vinegar for 1 to 2 minutes until mixture is a rough puree.
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9
Transfer the chile mixture to a glass bowl or jar. Cover with plastic wrap, and leave at room temperature for a few days, specifically until small bubbles have formed under the surface. If fuzzy mold forms on the top of the chile mixture (as it did in my case), remove with a spoon and discard.
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10
Over high heat, bring mixture to a boil, then lower the heat. Simmer for a few minutes before removing from heat to cool.
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11
Transfer chile mixture to a food processor, blending until smooth, about 2 to 3 minutes. Add water, if necessary, to mixture if it's too thick.
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12
If desired, put the sauce through a strainer to remove seeds from chile sauce.
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13
Mixture will keep in the fridge for one month.
