Cajun Hot Sauce
1 /2 cup
20 lg Fresh tabasco chiles,
Stems & seeds removed,
Cut in half lengthwise
(or substitute fresh
Pequins, cayennes or
2 cl Garlic, cut in half
1/2 c Vinegar
Salt to taste
Place the chiles, cut side down, on a broiler rack. Broil for about 5
minutes or until the skin blisters and blackens. Transfer the peppers to a
paper bag and let stand for about 10 minutes. Peel when cool.
Place the chiles and garlic in a blender or food processor. With the
machine running, slowly add the vinegar until the mixture is well blended.
Add salt to taste. Keep covered and refrigerated until use. Walt MM Yield:
Posted to MM-Recipes Digest V4 #286 by "John Weber"