Yield: Makes 2 cups
Ingredient Amount
Chilies, Thai bird red and/or green 6 ea.
Garlic clove, minced 2 ea.
Sugar ¼ Cup
Water, warm 1 Cup
Lime juice ¼ Cup
Fish sauce ½ Cup
Carrots finely shredded 2 Tbsp.
Method
1. Cut 5 of the chilies into thin rings. Set aside for garnish. Mince the remaining chile.
2. Transfer to a bowl and add the garlic, sugar, water, lime juice and fish sauce. Whisk to dissolve. Add the reserved chilies and carrots. Rest for 10 minutes before tasting and adjusting seasoning.
NOTE: IF expanding this recipe do not automatically increase the chilies in proportion to everything else. Add extra chilies “to taste”