Thai Fish Sauce with Hot Chiles

• 1/2 cup Thai bird chiles, stems removed
• 1 cup Thai fish sauce

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).
2. Or, wearing rubber gloves to protect your hands, use a cleaver or a sharp knife to mince the chiles on a cutting board.
3. Transfer the minced chiles (with their seeds) to a glass or plastic container, and add the fish sauce.
4. Cover, and store in refrigerator.
5. The sauce will keep indefinitely, losing the chiles heat over time; top with extra chiles or fish sauce.
6. Serve in small individual condiment bowls.

bird chiles, fish sauce

Taken from www.epicurious.com/recipes/food/views/thai-fish-sauce-with-hot-chiles-392537 (may not work)