This recipe is normally made from sun dried chiles. Dried red chiles are fairly readily available in America and Europe, but dried green chiles are unusual.
You could dry, or smoke fresh chiles, either in a hot oven or in a sealed container on a barbeque, or with a home desiccator, but if all else fails, chop fresh chiles, and spread them on a cookie tray and put them under the broiler until fairly dry.
This sauce keeps well, and is popular is 'traveler's fare' in Thailand, being used as an accompaniment to various dried meats and sliced vegetables.
Can be kept in a well-stoppered jar, or refrigerated.
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 4:50 pm.
Special thanks to Muoi Khuntilanont.
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