Art's chile-garlic sauce

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

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