| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Fixed |
1 |
Servings |
INGREDIENTS
| 5 |
|
Whole jalapenos; * see note |
| 8 |
oz |
Cider vinegar |
| 1 |
|
Clove garlic |
| 6 |
|
Whole peppercorns |
| 1/2 |
ts |
Salt; optional |
INSTRUCTIONS
*3 sliced and seeded; 2 with slits down the side only.
Add the two slit chiles to the vinegar, salt, pepper and garlic, and bring
to a boil. Add the remaining three chiles during a 10 minute boil. The
longer you hold off on adding the three chiles, the greener the sauce will
be. After 10 minutes, dump it all into a blender or food processor and mix
to your personal preference for hot sauce consistency. Its easy, fast, and
versatile. I used to same basic recipe to make a really good hot red sauce
out of two red cherry peppers, two red jalapenos, 4 red serranos, and a
chipotle in adobo sauce.
Busted by Christopher E. Eaves <cea260@airmail.net>
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998
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