|¼ pounds||Thai Red or Red Serrano Peppers, stems removed|
|11 ounces||Prepared garlic|
|1 medium||Red onion|
|¼ cup||White vinegar|
Place all ingredients into a blender. Puree until a smooth consistency is reached. Ingredient amounts can vary according to taste. Removing the seeds from the peppers will reduce the sauce "heat." Store in a glass jar in the refrigerator. Makes about a pint.
Serving Ideas : Great drizzled on pizza, eggs, or in chili to add some NOTES : Formatted for MasterCook by the Beach_Bum@....
Recipe by: Art Guyer
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Art Guyer <Beach_Bum@...> on Nov 20, 1997
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