Title: Easy Hot Sauce
Categories: Five, Sauces, Chilies
Yield: 1/2 cup
20 lg Fresh chilies; roasted,
- stemmed & seeded *
2 cl Garlic; rough chopped
1/2 c Vinegar
Salt
* Use Anaheim, Jalapeno, Serrano, Tabasco or Cayenne
depending on your desire for heat.
Broil chilies for about 5 minutes or until the skin blisters
and blackens. Transfer to a paper bag and let stand for about
10 minutes. Peel when cool, stem, seed and rough chop.
Place the chilies and garlic in a blender or food processor.
With the machine running, slowly add the vinegar until the
mixture is well blended.
