L'exotic Sauce Dynamite
- 12 Bird chiles (chiltepin or
- -pequin); crushed
- 3 tb Ginger root; freshly grated
- 3 tb Garlic; freshly ground
- 1 md Onion; diced
- 1/4 c Tomato paste
- 1 c Distilled white vinegar
- 2 ts Salt
- 1 c Water
- 1 tb Thyme; freshly chopped
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 on Oct 05, 1999,
converted by MM_Buster v2.0l.
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
converted by MM_Buster v2.0l.
