Instructions: Combine red pepper flakes, vinegar, fish sauce, lime juice, ginger, garlic, sugar and water. Let stand at room temperature 1 hour to let flavors develop. Refrigerate.

MAKES 5 cups. Each 1-teaspoon serving: 5 calories; 46 mg sodium; 0

Notes:
*Young ginger root, which is milder, paler, smoother-skinned than mature ginger, is available at most Asian markets. Use as a cocktail sauce for seafood; Possible dipping sauce for some appetizers, such as eggrolls.

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