| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
|
1 |
Servings |
INGREDIENTS
|
|
Several habaneros |
|
|
Several Thai |
|
|
Several Cayenne |
|
|
Several jalapeno |
INSTRUCTIONS
1st Annual Indiana Hotluck & Fiery Foods Expo recipes:
* or any other combination you desire
Wash and destem the peppers then puree in food processor. Stir fry the
peppers unti they begin to break down. Add either hot pepper vinegar or
apple cider vinegar a little at a time, adding more when the vinegar dries.
Add the liquid drippings from any skillet cooked meat to thin the sauce to
a dipping consistency. Be careful of the off-gassing when the peppers are
stir fried. Posted to CHILE-HEADS DIGEST V3 #287 by mwph2hot
<mwph2hot@indy.net> on Apr 07, 1997
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