Thai Fish Sauce with Hot Chiles - bird chiles

Method

• 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.
• 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.