INGREDIENTS

INSTRUCTIONS

I made a really simple chile sauce last summer that now is my favorite
seasoning for eggs, vegetables and main dishes. I make it a little thicker
than you want (on the order of Pickapeppa or A1) but you could easily add
more vinegar and water to resemble Tabasco.
What I did was take about 2 pounds of ripened Chile de Arbol peppers and
wash and chop off the stems. Then chop them up coarsely and put in a
stainless steel saucepan. Cover with a 50-50 mixture of vinegar and water
and boil for 3-4 hours, adding more liquid as necessary. Make sure you have
adequate ventilation: this combination will absolutely *stop* your
respiration if you get more than a few minutes of it.
After you've boiled it, pour the whole mixture into a food processor or
blender and puree. Cook it down to the thickness you want and put it in a
bottle. Refrigerate.
The de Arbols give it a nice, small (but pungent) amount of heat and I
think it tastes better than Tabasco sauce, especially on eggs. It's kept
beautifully in my refrigerator. I imagine several other types of peppers
would produce a nice sauce like this as well.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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