10    Green birds-eye chili
-- peppers
3 tb Lemon juice
1 tb Soy sauce
2 md Shallots, minced

Preheat the broiler. In a flat baking dish, layer the chili peppers so
that they do not overlap. Broil for 3 minutes. Allow to cool then slice
across diagonally. In a small ceramic dish, mix together the remaining
ingredients. Stir in the chili peppers & serve. It will store indefinitely
in the refrigerator, but, as with all peppers, it gets hotter the longer it
sits. Serve in a bowl surrounded with: lettuce, sliced cucumbers, zucchini,
raw or blanched string beans & celery hearts. Alternatively, add to rice,
soups & curries for extra zip.