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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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It is NOT for the faint of heart and even if you love the heat use it sparingly. You can of course use milder peppers than I tend to use. This is great as a condiment for practically anything. A little bit stirred into almost anything is wonderful too. Ingredients:
12 red chili peppers |
1 small green pepper |
1 garlic clove, chopped |
1 medium onion, chopped |
2 (6 ounce) cans tomato paste |
4 tablespoons vinegar (i use cider vinegar) |
1 1/2 teaspoons sugar |
1 teaspoon salt |
Directions:
1. Deseed peppers and chop; it doesn't have to be pretty or uniform as you will be pureeing it all anyway.
2. Combine all ingredients in the bowl of a food processor or your blender; puree until smooth .
3. Cook over medium low heat for about an hour, stirring occasionally.
4. Store in a non-reactive bowl in the refrigerator - simple huh?
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