Fish Sauce with Chiles
Chop or mince chiles with a knife or in a food processor. Be careful: you may want to wear gloves, because these chiles are hot. Wash your hands after handling them. Transfer the chiles to a jar with a tight-fitting lid. Add fish sauce, cover and shake to mix well. Store in the refrigerator.Advertisement
Make Ahead Tip: Refrigerate in an airtight jar for up to 1 month.
Tips: Look for fiery hot Thai “bird” chiles in well-stocked supermarkets or Asian markets. If you can't find them, serrano or jalapeño chiles can be used as a substitute.
Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.