Chili Pepper Sauce

Source: Jon Dubovsky

Yield: ?

Rating: 4 of 5 - simple and clean

Ingredients

• ¼ lb. cayenne (red chili) peppers
• 2 cloves garlic
• 1/2 tsp. salt
• 1/2 c. white vinegar
• 1 Tbsp. sugar

Directions

• Discard pepper seeds and roughly chop the remaining flesh (wear gloves!)
• Crush and roughly chop the garlic cloves
• Combine all ingredients in a small saucepot
• Heat over medium-high heat until the vinegar simmers; reduce to low heat, cover, and let cook for 15 minutes. Remove from heat and let cool enough to handle.
• Puree (or chop, depending on your desired texture) the mixture in a food processor or blender.
• Store in the refrigerator for several days to let the flavors blend. This will keep for at least a year, though the bright red color will oxidize a bit the longer it sits.