Thai fish sauce with red chiles

1. 1

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

2. 2

   You can also do this by wearing rubber gloves to protect your hands (these are really hot chiles!)

3. 3

   and using a sharp knife to mince the chiles on a cutting board.

4. 4

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

5. 5

   Cover and store in the refrigerator.

6. 6

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

No additional tips available.