Ingredients:

• 20 lg Fresh Tabasco chiles,
• 1 Stems & seeds removed,
• 1 Cut in half lengthwise
• 1 jalapeno pepper (or substitute fresh 1 Pequins, cayenne’s or 1 Serrano’s)
• 2 cl Garlic, cut in half
• 1/2 c Vinegar
• Salt to taste

Directions:

1. 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.
2. 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.

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