| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Hot and spi, Sauces and | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Thai Red or Red Serrano Peppers, stems removed |
| 11 | oz | Prepared garlic |
| 1 | md | Red onion |
| 1 | ts | Salt |
| 1/8 | c | Sugar |
| 1/4 | c | White vinegar |
INSTRUCTIONS
Place all ingredients into a blender. Puree until a smooth consistency is reached. Ingredient amounts can vary according to taste. Removing the seeds from the peppers will reduce the sauce "heat." Store in a glass jar in the refrigerator. Makes about a pint. Serving Ideas : Great drizzled on pizza, eggs, or in chili to add some NOTES : Formatted for MasterCook by the [email protected]. Recipe by: Art Guyer Posted to TNT - Prodigy's Recipe Exchange Newsletter by Art Guyer <[email protected]> on Nov 20, 1997
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