Thai Fish Sauce with Hot Chiles

1. 1

   In the bowl of a food processor fitted with the metal blade, pulse the chiles to chop them finely (stop before they become mushy).

2. 2

   Or, wearing rubber gloves to protect your hands, use a cleaver or a sharp knife to mince the chiles on a cutting board.

3. 3

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

4. 4

   Cover, and store in refrigerator.

5. 5

   The sauce will keep indefinitely, losing the chiles heat over time; top with extra chiles or fish sauce.

6. 6

   Serve in small individual condiment bowls.

No additional tips available.