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Cajun Hot Sauce Recipe
20 lg Fresh Tabasco chiles,
1 Stems & seeds removed,
1 Cut in half lengthwise
1 (or substitute fresh
1 Pequins, cayenne's or1 Serrano's)
2 cl Garlic, cut in half
1/2 c Vinegar
1 Salt to taste
Place the chiles, cut side down, on a broiler rack. Broil for about 5
minutes or until the skin blisters and blackens. Transfer the peppers
to a paper bag and let stand for about 10 minutes. Peel when cool.
Place the chiles and garlic in a blender or food processor. With the
machine running, slowly add the vinegar until the mixture is well
blended. Add salt to taste. Keep covered and refrigerated until use.
Yield: 1/2 cup
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