| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Chiles, Sauces |
1 |
servings |
INGREDIENTS
| 12 |
|
Bird chiles (chiltepin or pequin); crushed |
| 3 |
tb |
Ginger root; freshly grated |
| 3 |
tb |
Garlic; freshly ground |
| 1 |
md |
Onion; diced |
| 1/4 |
c |
Tomato paste |
| 1 |
c |
Distilled white vinegar |
| 2 |
ts |
Salt |
| 1 |
c |
Water |
| 1 |
tb |
Thyme; freshly chopped |
INSTRUCTIONS
Mix all the ingredients together in a pan. Bring to a boil, then reduce
heat and simmer for 15 minutes. Remove from heat. Cool, puree in a blender,
and place in a small jar. It keeps for up to a year in the refrigerator.
Yield: 2 cups Heat Scale: HOT
NOTES : I used a combination of chiles and it came out terrific. Not too
hot, just right.
Recipe by: Hot & Spicy & Meatless by Dave Dewitt
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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