Name: Helofa Hot Sauce (Their Name!!)
Ingredients: 1 c Olive oil; 1 lg White onion, finely diced (any kind will do, I suspect); 4 Red serrano or cayenne chiles, chopped (not seeded-recipe says not to); 2 Canned chipotle chiles, along with any adobo sauce that clings; 1 Plump garlic cloves, minced (up to 2); 2 tb Red wine vinegar

There is mercy with the Lord; this should encourage the miserable to approach Him; this informs the fearful that they need bring nothing to induce Him to bless them; this calls upon backsliders to return to Him; and this is calculated to cheer the tried Christian, under all his troubles and distresses. Remember, mercy is like God, it is infinite and eternal. Mercy is always on the throne. Mercy may be obtained by any sinner.

James Smith

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

1	c	Olive oil
1	lg	White onion, finely diced (any kind will do, I suspect)
4		Red serrano or cayenne chiles, chopped (not seeded-recipe says not to)
2		Canned chipotle chiles, along with any adobo sauce that clings
1		Plump garlic cloves, minced (up to 2)
2	tb	Red wine vinegar

INSTRUCTIONS

this recipe comes from the book "Onions, Onions, Onions" by Linda and Fred
Griffith. I haven't tried it, but they recommend it for chicken wings, or
marinating shrimp for barbecuing, among othre things.
In med. non-aluminum saucepan, over high heat, combine oil, onion, fresh
chiles, chipotles, and garlic. Bring mixture just to a boil; remove from
heat and set aside to cool to room temp. Combine chile mixture and vinegar
in the bowl of a food processor fitted with the metal blade. Puree until
smooth. Pour sauce into a sterilized jar and cover tightly. Let flavors
marry at room temp for several days before using. This sauce will keep,
refrigerated, for several weeks.
Posted to CHILE-HEADS DIGEST V3 #255 by Shea Miller <[email protected]> on
Mar 04, 1997.

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