Title: Cajun Hot Sauce
Categories: Sauce Chile
Yield: 1 /2 cup

20	lg	Fresh tabasco chiles,
		Stems & seeds removed,
		Cut in half lengthwise
		(or substitute fresh
		Pequins, cayennes or
		Serranos)
2	cl	Garlic, cut in half
1/2	c	Vinegar
		Salt to taste

Place the chiles, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a paper bag and let stand for about 10 minutes. Peel when cool.

Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well blended. Add salt to taste. Keep covered and refrigerated until use. Walt MM Yield: 1/2 cup

Margot Z. By Ignacio Perez V. on Auguday,, st 07, 1997

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