Every Thai restaurant has a "condiment set" of four or five little pots, known in Thai as kruang prung (often stainless steel).
These are filled with: 1: sugar 2: phom prik (ground dried red birdseye chilis) 3: nam pla prik (1 part sliced green birdseye chilis to 4 parts fish
sauce, marinated for a week) 4: prik dong (1 part sliced red birdseye chilis, in four parts
rice vinegar, marinated for a week) 5: prik siyu wan (one part sliced green Thai jalapenos in four parts
dark sweet soy sauce, marinated for a week).
These are added liberally to every dish as the diner requires.
Bottles of fish sauce, dark soy, sweet soy, and sometimes oyster sauce and hot sauce are added.
A sweet sauce (consisting of finely sliced red birdseye chilis, chopped garlic and grated ginger in sugar syrup), is also often found.
I am sure you can produce a generally Tex-mex variant, or whatever is locally appropriate.
Chile-Heads Digest V3 #019
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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