This is a common and tasty dip for barbeque style foods.

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

From: http://www.bangkok.com/larry/index.html
Posted By: Randy, rock4u@rocketmail.com
Post Date: Sun, 10 May 1998