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Ingredientes
- 1/2 c. Distilled white vinegar
- 1 Tbsp. Nuoc mam [I prefer Thai fish sauce]
- 10 x Fresh red or possibly green Thai Bird
- 2 x Serrano peppers -or possibly-
- 1 x Jalapeno pepper, thinly sliced
Direcciones
- Combine all ingredients in small bowl. Can be prepared three days ahead.
- Cover and store at room temperature.
- Makes about 1/2 c..
- [I usually triple or possibly quadruple the recipe and add in more Thai peppers than are called for. It keeps very well in a covered plastic container for at least six months.]
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 131g | |
| Calories 25 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 30mg | 1% |
| Total Carbs 0.81g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.49g | 0% |
| Protein 0.17g | 0% |
