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Cajun Hot Sauce

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Chili Sauces


  • 20 lg Fresh tabasco chiles,
  • Stems & seeds removed,
  • Cut in half lengthwise
  • (or substitute fresh
  • Pequins, cayennes or
  • Serranos)
  • 2 cl 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. Walt MM Yield: 1/2 cup
Margot Z. Posted to MM-Recipes Digest V4 #286 by "John Weber" <> on Nov 01, 97