Thai Fish Sauce with Hot Chiles

Preparation

1. Step 1

   In the bowl of a food processor fitted with the metal blade, pulse the chiles to chop them finely (stop before they become mushy). Or, wearing rubber gloves to protect your hands, use a cleaver or a sharp knife to mince the chiles on a cutting board.

   Step 2

   Transfer the minced chiles (with their seeds) to a glass or plastic container, and add the fish sauce. Cover, and store in refrigerator. The sauce will keep indefinitely, losing the chiles’ heat over time; top with extra chiles or fish sauce. Serve in small individual condiment bowls.