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November 5, 2010

A great idea from Southern Exposure Fall Newsletter

pepper-hot-numex.jpg

Garlic planting always leaves us with a lot of small bulbs and loose cloves of garlic just as the threat of frost packs the kitchen with too many hot peppers. This Southeast Asian raw garlic chili sauce is traditionally made with a mortar and pestle. We think this modern version made using a food processor is mighty tasty.
½ lb hot red chilies, seeds and stems removed (cayenne, serrano, jalapeno, Thai, etc.) chopped
6-8 cloves garlic, chopped
¾ tsp. salt
2 Tbsp. sugar
2-4 Tbsp. vinegar
Chop chilies into 2 inch chunks if using large peppers. Place all the ingredients in a food processor and process until combined. Place the sauce in a pan and bring to a simmer over medium heat. Lower heat and continue to simmer for 4-5 minutes. Remove from heat and pour into sterilized jars. Keeps several weeks in the refrigerator.

At Southern exposure newsletter

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Posted by Marilyn Renaker at November 5, 2010 6:35 AM
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