Recipe - Helofa Hot Sauce (Their Name!!)

1 cup Olive oil
1 lg White onion, finely minced
(any kind will do, I
suspect)
4 Red serrano or cayenne
chiles, chopped (not
seededrecipe says not to)
2 Canned chipotle chiles,
along with any adobo sauce
that clings
1 Plump garlic cloves, minced
(up to 2)
2 tablespoon Red wine vinegar

this recipe comes from the book "Onions, Onions, Onions" by Linda and Fred
Griffith. I haven't tried it, but they recommend it for chicken wings, or
marinating shrimp for barbecuing, among othre things.

In med. nonaluminum saucepan, over high heat, combine oil, onion, fresh
chiles, chipotles, and garlic. Bring mixture just to a boil; remove from
heat and set aside to cool to room temp. Combine chile mixture and vinegar
in the bowl of a food processor fitted with the metal blade. Puree until
smooth. Pour sauce into a sterilized jar and cover tightly. Let flavors
marry at room temp for several days before using. This sauce will keep,
refrigerated, for several weeks.

Posted to CHILEHEADS DIGEST V3 #255 by Shea Miller MILLERS@EM.AGR.CA on
Mar 04, 1997.