Thai Chili and Vinegar Sauce (Prik Nam Som)

1 teaspoon garlic
1 tablespoon red medium-sized thai chilies
1/8 teaspoon salt
4 tablespoons vinegar
1/4 teaspoon white sugar

Mash the garlic, chilies and salt in a stone mortar and pestle until a paste.

Add the vinegar & sugar and mix well.

Note:
Be *very* careful when you mash up the chilies, bits of chilies can fly out of the mortar and are very painful if the end up in your eye. I place one hand over the top of the mortar so that things hit my hand instead of flying out.

You can store chili & vinegar sauce in the refrigerator for weeks, if not months.

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