1. Wash and dry small red chilli pepers. Remove stems, but do not cut. Place into clear preserving or jam jar. Add garlic clove(s) 2. Pour on vinegar until it covers the chilies about 1/2". 3. Seal jar and store in cool dark place (not the refidgerator) for at least one week. The sauce will keep for up to 2 months, with slightly smoother, richer flavors emerging as the sauce ages. To serve, pour off a little of the vinegar into a small soy sauce bowl and add a very small dash of fish sauce. You may add chopped fresh chili, shedded carrot, or diced cucumber to add colour and flavor. Recipe By : Joe Sweeney (firstname.lastname@example.org) Posted to MC-Recipe Digest V1 #269 Date: Wed, 30 Oct 1996 23:05:24 +0800 (HKT) From: Sweeney
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|Serving Size: 1 Serving (660g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 10 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 47.4mg||2 %|
|Potassium 1882.6mg||50 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 43.3g|
|Protein 10.8g||15 %|
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Calories per serving: 239
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