Recipe - Homemade Pepper Sauce

6 lg Anaheim peppers; about 12 oz
4 Serrano peppers; about 1/2
oz
2 One fourth cup Distilled white vinegar
1 cup Water
1 tablespoon Salt

Remove the stems from the peppers, cut them lengthwise in half, and remove
the seeds. Cut crosswise into 1/2" thick slices.

Put the peppers, vinegar, water and salt in a mediumsize nonreactive
saucepan over mediumhigh heat. Bring to a boil, reduce the heat to medium,
and simmer for 20 minutes. Remove from the heat and let steep until
completely cool.

Pour the mixture into a food processor or blender and process until smooth.
Strain through a finemesh sieve, pour into sterilizied bottles, and secure
with airtight lids. Refrigerate and let age for at least 2 weeks before
using. The sauce can be stored in the refrigerator for up to 6 months.

Risa's comments: I used dried New Mexicans and serranos for the sauce. That
is what I had. I rehydrated the dried peppers, seeded them and cut them
into small pieces and added them to the serranos.

NOTES : Every Day's A Party by Emeril Lagasse, Published by WIlliam Morrow,
1999. ISBN # 0688164307.

Recipe by: Every Day's A Party by Emeril Lagasse, p. 274 & 275

Posted to CHILEHEADS DIGEST by RST G synapse7@home.com on Oct 05, 1999,
converted by MM_Buster v2.0l.