12 tablespoons thinly-sliced Thai chile peppers
4 tablespoons thinly-sliced shallots or small red
or purple onions
2 tablespoons thinly-sliced garlic
3 tablespoons chopped coriander plant including root
1 tablespoon lime juice
1 tablespoon fish sauce

Saute the chilis, shallots and garlic in a little hot oil. After cooling, puree the mixture in a food processor or mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.

Comments: This is a common dip for assorted seafood and barbeque style foods.

Source