Yield: 1 cup
|12 eaches||Large Tabasco chiles; stemmed|
|1 clove||Garlic; peeled|
|½ cup||Herbed Chilli Vinegar; see recipe|
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