Hot Sauce

Recipe Ingredients

20		Tabasco or serrano chiles - stemmed, and
		Cut crosswise into 1/8" slices
3		Garlic cloves - sliced
1/2 cup	31g / 1.1oz	Thinly-sliced onions
3/4 teaspoon	3.8ml	Salt
1 teaspoon	5ml	Vegetable oil
2 cups	474ml	Water
1 cup	237ml	Distilled white vinegar

Recipe Instructions

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.

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.

This recipe yields 2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C21)

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