Recipe - Sauce Chien

3 Red jalapenos and 3 green
jalapenos, coarsely chopped
One half teaspoon Oregano leaves
One half teaspoon Salt
One fourth Yellow onion, chopped fine
2 Garlic cloves, finely
chopped
One fourth cup White vinegar
1 tablespoon Olive oil

A Caribbean condiment of lightly pickled red and green chiles.

Combine the chiles in a bowl with oregano, salt, onion and garlic.

Heat the vinegar just until bubbles appear around the edge. Pour
over the chile mixture, then stir in the olive oil. Let cool to room
temperature.

Good with seafood (either grilled or stewed), barbecued meats, chewy
pizzalike breads, rice and bean dishes.

From the San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; November 10 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip