Vegan Chili "Fish Sauce"

Pour this over a vermicelli rice bowl, or use it to dip spring rolls and tofu!

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 16 oz.

Ingredients

• 2 Red Bird's Eye Chilies, deseeded and sliced

• 2 Green Bird's Eye Chilies, deseeded and sliced

• 1 Shallot, minced

• 3 Cloves Garlic, minced

• ¼ cup Vegan Fish Sauce

• ¼ cup Lime Juice

• ¼ cup Coconut Palm Sugar

• ¼ cup Water

Instructions

1. Slice and remove seeds from chilies. First I cut the top off, and then just squeeze and roll the chili between my fingers - the seeds will fall out once they’re loose.

2. Next, cut and mince the garlic and shallots.

3. Now add all ingredients into a mason jar, enough to hold about 16 oz.

4. Cover the jar with the lid, and shake well or until all ingredients are combined. Chill for about 10-15 minutes, or serve immediately. Keep in your refrigerator and consume within 10 days.