GARLIC CHILI SAUCE
1 to 1½ cups fresh chilies, stems trimmed
2 cloves fresh garlic
⅓ cup rice or cane vinegar
1 tablespoon brown sugar
Purée in a blender. Put into a jar. Let sit at room temperature for a week and refrigerate. INCENDIARY! Gets more tasty the older it gets. ADDICTIVE.
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