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Method:
Wearing gloves, cut off stalks from
chilies, split down the center and remove seeds and center membrane.
Cut into pieces, and pound in mortar and pestle together with peeled
clove of garlic. Add sugar. Peel lemon, removing all the
white pith. Slice and remove seeds. Add a small piece at a
time to the chilies and pound to a pulp. Stir in the vinegar,
water and fish sauce. Serve in a small bowl and use in small
quantities.
Note: A blender may be
used instead of mortar and pestle, but this makes a frothy sauce.
However, the flavor will be correct.
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