Thai fish sauce with red chiles

• 12 cup birds eye chile, stems removed
• 1 cup Thai fish sauce

1. Place the chiles in a food processor and pulse to finely chop, but stop before they are mush.
2. You can also do this by wearing rubber gloves to protect your hands (these are really hot chiles!)
3. and using a sharp knife to mince the chiles on a cutting board.
4. Transfer the minced chiles, with their seeds, to a glass or plastic container and add the fish sauce.
5. Cover and store in the refrigerator.
6. The sauce will keep indefinitely, losing chile heat over time; top it up with extra chiles or fishsauce when it runs low.

birds eye chile, fish sauce

Taken from www.food.com/recipe/thai-fish-sauce-with-red-chiles-76359 (may not work)