| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
8 |
Servings |
INGREDIENTS
| 6 |
|
Chili Peppers |
| 1 |
ts |
Coarse salt |
| 1 |
c |
Olive oil |
| 1/3 |
c |
Cider Vinegar |
INSTRUCTIONS
The recipe calls for 2 - 6 chili peppers depending on the heat of the
pepper and your taste. Stem the peppers and coarsely chop (include the
seeds). Place peppers, salt, olive oil and vinegar in a 1 pint jar with
tight fitting lid. Cover, shake well and refrigerate. From The Gazette,
91/02/13.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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