Recipe - Arts Chile-Garlic Sauce

One fourth pound Thai Red or Red Serrano
Peppers, stems removed
11 ounce Prepared garlic
1 md Red onion
1 teaspoon Salt
1/8 cup Sugar
One fourth cup White vinegar

Place all ingredients into a blender. Puree until a smooth consistency is
reached. Ingredient amounts can vary according to taste. Removing the seeds
from the peppers will reduce the sauce "heat." Store in a glass jar in the
refrigerator. Makes about a pint.

Serving Ideas : Great drizzled on pizza, eggs, or in chili to add some

NOTES : Formatted for MasterCook by the Beach_Bum@usa.net.

Recipe by: Art Guyer

Posted to TNT Prodigy's Recipe Exchange Newsletter by Art Guyer
Beach_Bum@usa.net on Nov 20, 1997