Title: Helofa Hot Sauce
Categories: Spice Condiment
Yield: 1 Servings

1	c	Olive oil
1	lg	White onion, finely diced
4		Red serrano or cayenne
		Chiles, chopped, not seeded
2		Canned chipotle chiles,
		Along with any adobo sauce
		That clings
2		Plump garlic cloves, minced
2	tb	Red wine vinegar

In med. non-aluminum 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.

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 other things.

shea (chilemom) Dr. S. Shea Miller Agriculture and Agri-Food Canada Eastern Cereal and Oilseed Research Centre Rm 2068, Bldg 20 Central Experimental Farm Ottawa, Ontario Canada K1Y 3Y5 Phone: (613) 759-1760 Fax: (613) 759-1765 e-mail: millers@em.agr.ca From: Shea Miller Date: 04 Mar 97 Chile-Heads List Ä

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