chili sauce

Ingredients for 8 servings:

• 1 jar peppers, grilled, pickled
• 4 large chili peppers
• ½ tsp, leveled salt
• 1 garlic clove(s)
• ¼ tube(s) Tomato paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Level of spiciness as desired

Empty the entire contents of the jar of grilled bell peppers into a saucepan and bring to a boil. Add the chili, garlic, and salt and cook until soft. Chop with a food processor and mix. Add the tomato paste, stirring until the sauce reaches the desired consistency. Pour the hot sauce into the smallest possible jars and immediately seal tightly. The spiciness depends, of course, on the type and amount of chili added. I like to use habanero, but this really sets off a fire in the mouth. I recycle old jars of salmon substitute. The shelf life once opened is very limited (3 days). The flavor is fruity and spicy due to the low salt content. Herbs or oils can be added to enhance the flavor, if desired.