Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 12 eaches | Large Tabasco chiles; stemmed |
| 1 clove | Garlic; peeled |
| ½ cup | Herbed Chilli Vinegar; see recipe |
| ½ teaspoon | Salt |
| ½ teaspoon | Sugar |
In a small, nonreactive saucepan, boil the chillies and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar until it is the consistency of rich cream.
Pour into a nonreactive saucepan, bring to a boil, then pour into a hot, sterilized bottle to within ½-inch of the rim and run a sterilized knife around the inside of the bottle to release air bubbles. Wipe the rim clean and scald with a scalded top. Store in the refrigerator once opened.
_Red Hot Peppers_ Jean Andrew, 1993 MacMillan Publishing, Inc.
ISBN 0-02-502251-2 Typos by Jeff Pruett See "Herbed Chili Vinegar" recipe.
Submitted By JEFF PRUETT On 11-15-95