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The Boston Globe

Food & dining

Recipe for chili pepper sauce

Makes about 2 cups

Wear rubber gloves when slicing chili peppers and take care not to your rub eyes or lips. You can tone down the heat here by using milder varieties.

1teaspoon vegetable oil
6cloves garlic, finely chopped
½medium onion, finely chopped
15fresh hot chili peppers (Scotch bonnet,
habanero, or a mix of varieties), stemmed, seeded and chopped
¾teaspoon salt
2cups water
¼cup white vinegar
2tablespoons sugar

1. In a saucepan over medium heat, heat the vegetable oil. Add the garlic, onion, chilies, and salt. Cook, stirring often, for 5 minutes.

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2. Add the water and bring to a boil. Lower the heat and cook, stirring often, for 20 minutes or until the onions and peppers soften. Remove from the heat; set aside to cool.

3. In a blender, puree the sauce until smooth. Add vinegar and sugar and pulse 5 or 6 times to combine them. Refrigerate the sauce for up to 6 weeks. Adapted from Rooster Fricke

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