Title: Cajun hot sauce
 Categories: Sauces, Chiles
      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.