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1½ cups
Easy
By Robert Danhi
Published 2008
While browsing my indispensable Lonely Planet guide one day in Bangkok, I noticed the small Southern seaport village of Sriracha on a map. It was only a few hours away. The next day we hopped a bus headed south to the gulf of Thailand. Upon arrival, I proceeded to ask anyone who would listen how the town’s namesake chili sauce was made. Everyone, from restaurateurs and housewives to “average Joes” on the street gave me the same puzzled look, and insisted that everyone buys the stuff, and on
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