Difference between revisions of "Chili Pepper Sauce"
RealRecipes (talk | contribs) m (Text replace - "Category:World Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Hot sauce Recipes]] | [[Category:Hot sauce Recipes]] | ||
[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
Revision as of 10:49, 5 May 2012
Descripton
Contributed by World Recipes Y-Group
Ingredients
- 10 chili peppers
- 1 teaspoon salt
- 3 garlic cloves, minced
- 2 medium onions, minced
- 1 tablespoon olive oil
- 2½ cups boiling water
- 2 to 3 tablespoons flour
- 2 tablespoons cold water
Directions
- Split fresh peppers, remove seeds and stems, wash thoroughly (keep hands away from your eyes when handling hot peppers! - wear gloves if possible).
- Purée in a food processor or blender until a smooth paste is obtained.
- Heat saucepan, add oil, sauté garlic and onion 3minutes.
- Add pepper and dilute with hot water until desired degree of hotness is reached.
- Thicken like a gravy with the flour, mixing to a smooth paste with cold water.
- Enjoy.
