Chilepetin Sauce

Recipe Ingredients

1 cup	237ml	Green chile piquin peppers - (roast 'em!)
1 cup	62g / 2.2oz	Onion (medium)
1		Garlic
1		Green tomato or (large)
4		Tomatillo
1 teaspoon	5ml	Flour
1 cup	237ml	Vinegar
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Salt

Recipe Instructions

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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