Thai chili sauce

I was happily surprised to find Thai chili peppers at the farmer's market last week. 

12 Thai chilis 

1/4 cup seasoned rice vinegar 

2 TBSP fish sauce (If you think fish sauce is icky, no worries.  Replace it with soy sauce, coconut aminos or Ponzu sauce.) 

1 tsp minced fresh garlic (or jarred works well too) 

1 tsp coconut sugar (or regular sugar) 

1 tsp dried parsley flakes 

Clean and dice up the chilis. 

Mix all the ingredients together in a small bowl. 

Keep the sauce in the fridge. 

It will be good for up to a month.