- 2 fresh red chilies
- 1 clove garlic
- 1 teaspoon of sugar
- 1 lemon
- 1 tablespoon of vinegar
- 1 tablespoon of water
- 4 tablespoons of fish sauce
Remove the tail of red chilies, split them in half, remove seeds and membrane. Cut into chunks and puree in a mortar or blender with chopped garlic. Sweeten.
Peel the lemon, remove the white part, slice and remove seeds. Add gradually the lemon in the mortar and pureeing. Add vinegar, water and fish sauce, mix.
Serve in small bowl.
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