Chilepetin Sauce Recipe - Cooking Index
|1 cup||237ml||Green chile piquin peppers - (roast 'em!)|
|1 cup||62g / 2.2oz||Onion (medium)|
|1||Green tomato or (large)|
Grind fine or chop the peppers, onion, garlic and tomato/tomatillo. Add the flour.
Bring the vinegar, sugar, and salt to a boil. Pour over the pepper mixture and, stirring occasionally, boil, uncovered, for about 30 minutes, or until it thickens slightly.
Seal while hot in sterilized jars. The sauce will be thin, but will thicken with age.
Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw.
Makes 1 pint.
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