Cajun Hot Sauce

         Yield: 1 /2 cup
Categories: Chili, Sauces

20 lg Fresh tabasco chiles, Stems & seeds removed, Cut in half lengthwise (or substitute fresh Pequins, cayennes or Serranos) 2 cl Garlic, cut in half 1/2 c Vinegar Salt to taste Place the chiles, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a paper bag and let stand for about 10 minutes. Peel when cool. Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well blended. Add salt to taste. Keep covered and refrigerated until use. Walt MM Yield: 1/2 cup Margot Z.