Yield: 1 servings
|½ pounds||Fresh Hot Red Chilies,|
|\N \N||Stemmed, & Seeded|
|1 teaspoon||White Vinegar|
Directions: This homemade version is an alternative to the commercial product, which comes in jars and is stocked in most Asian markets.
Use it to add hotness to any dish, not just Southeast Asian food.
This can be used immediately or refrigerated for later use.
Place chilies in a blender or food processor fitted with the metal blade. Process until chopped but not pureed. Scrape into a small saucepan. Stir in water and salt. Bring to a boil; boil gently, stirring occasionally, until chilies are tender and mixture is reduced to about 1 cup. Stir in vinegar. Turn into a hot clean jar.
Cover loosely and cool, then cover tightly and refrigerate. Store in container in refrigerator 2 to 3 weeks. Freeze for longer storage.
Makes 1 cup.
Original Poster Not Shown On File Submitted By GAIL SHIPP On 05-25-95