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Recipe By : Art Guyer
Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
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1/4 pound Thai Red or Red Serrano Peppers --
stems removed
11 ounces prepared garlic
1 medium red onion
1 teaspoon salt
1/8 cup sugar
1/4 cup white vinegar
Place all ingredients into a blender. Puree until a
smooth consistency is reached. Ingredient amounts can vary according
to taste. Removing the seeds from the peppers will reduce the sauce
"heat." Store in a glass jar in the refrigerator. Makes
about a pint.
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Serving Ideas : Great drizzled on pizza, eggs, or
in chili to add some kick. |
