Instructions: 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.

NOTES : This spicy-sour sauce is ideal for Thai or Vietnamese fried foods, especially spingrolls. It is also wonderful on cold vermicilli, lettuce and beef.

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