Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ pounds | Thai Red or Red Serrano Peppers, stems removed |
11 ounces | Prepared garlic |
1 medium | Red onion |
1 teaspoon | Salt |
⅛ cup | Sugar |
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