INGREDIENTS

INSTRUCTIONS

Remove the stems from the peppers, cut them lengthwise in half, and remove
the seeds. Cut crosswise into 1/2" thick slices.
Put the peppers, vinegar, water and salt in a medium-size nonreactive
saucepan over medium-high heat. Bring to a boil, reduce the heat to medium,
and simmer for 20 minutes. Remove from the heat and let steep until
completely cool.
Pour the mixture into a food processor or blender and process until smooth.
Strain through a fine-mesh sieve, pour into sterilizied bottles, and secure
with airtight lids. Refrigerate and let age for at least 2 weeks before
using. The sauce can be stored in the refrigerator for up to 6 months.
Risa's comments: I used dried New Mexicans and serranos for the sauce. That
is what I had. I rehydrated the dried peppers, seeded them and cut them
into small pieces and added them to the serranos.
NOTES : Every Day's A Party by Emeril Lagasse, Published by WIlliam Morrow,
1999. ISBN # 0-688-16430-7.
Recipe by: Every Day's A Party by Emeril Lagasse, p. 274 & 275
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Oct 05, 1999,
converted by MM_Buster v2.0l.

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