Remove the seeds from the chilies and chop. Pound or process them with the dried shrimp. Heat the trassi. Crumble it and pound with the garlic, then combine all the ingredients except the lime juice and process. Add the lime juice, a little at a time, so that the sauce remains fairly thick. Store in the refrigerator.

photographs of the herbs and spices- whole, mixed, ground.

by "Mary Spyridakis" <MSpork@msn. Com> on Jun 2, 97