L'exotic sauce dynamite
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Bird chiles (chiltepin or pequin); crushed | |
| 3 | tablespoons | Ginger root; freshly grated |
| 3 | tablespoons | Garlic; freshly ground |
| 1 | medium | Onion; diced |
| ¼ | cup | Tomato paste |
| 1 | cup | Distilled white vinegar |
| 2 | teaspoons | Salt |
| 1 | cup | Water |
| 1 | tablespoon | Thyme; freshly chopped |
Directions
Mix all the ingredients together in a pan. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat. Cool, puree in a blender, and place in a small jar. It keeps for up to a year in the refrigerator.
Yield: 2 cups Heat Scale: HOT
NOTES : I used a combination of chiles and it came out terrific. Not too hot, just right.
Recipe by: Hot & Spicy & Meatless by Dave Dewitt Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Oct 05, 1999, converted by MM_Buster v2.0l.