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Recipe: Hot Sauce edit
Created by: Anonymous
Edited by: Tweedle Dee, sheri, Testing, Amanda HugandKiss
Tags: Condiment
edit Ingredients
20 |
|
|
cut crosswise into 1/8" slices |
3 |
Garlic cloves sliced |
½ |
cup Thinly-sliced onions |
¾ |
teaspoon Salt |
1 |
teaspoon Vegetable oil |
2 |
cups Water |
1 |
cup Distilled white vinegar |
edit Preparation
Step 1 |
Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring often, for about 20 minutes. Remove from heat and allow to steep until mixture comes to room temperature. |
Step 2 |
In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least two weeks before using. Can be stored in the refrigerator up to 6 months. |
Step 3 |
This recipe yields 2 cups. |
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