Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
20 large Fresh Tabasco chiles, stems & seeds removed,
Cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's)
2 cloves Garlic, cut in half
1/2 c Vinegar
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.
Recipe yield: 1/2 cup of hot sauce.