MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
 Categories: Five, Sauces, Chilies, Garlic
      Yield: 1 Quart
 
      1 qt Mason jar
      1 tb Salt; plain, non-iodized
      1 pt Chilies; dried Serrano,
           - Cayenne, Tabasco, etc.
      1 pt Garlic cloves; peeled
           Distilled white vinegar
 
  Fill the Mason jar with the dried chilies and peeled
  garlic. Dissolve the tablespoon of salt in a cup of
  white vinegar and pour over the chilies and garlic.
  Top up the jar with more vinegar and put the jar in
  a low traffic area to let the chilies rehydrate for
  a day or a few weeks. Add vinegar as needed to keep
  the jar full.
  
  When the chilies are rehydrated empty the contents of
  the jar into a blender or food processor and puree. 
  Add vinegar (or water) to get to your desired 
  thickness. I like mine to be fairly thick (like catsup
  with an attitude) instead of runny like Tabasco. As 
  there is plenty of vegetable pulp in this mix, thick
  is easy.
  
  You can decant into smaller bottles or keep in the
  quart jug.
  
  I have kept some in the ice box for as long as five
  weeks with no ill effects. I can't seem to get it to
  last any longer than that. Apparently the longer it
  sits in the ice box the more of it disappears.
  
  This is a moderately successful attempt to make my own
  "Huy Fong Sriracha Sauce". It's more garlicky than Huy
  Fong and moderately spicy and goes well on almost
  anything. Which, I suspect is why I have never had a
  batch last more than five weeks.
  
  Devised, made. tested, named and approved in Uncle
  Dirty Dave's Kitchen. In the heart of the Great
  American Outback.
  
  MM Format and Recipe by Dave Drum - 23 February 1998
  
  Uncle Dirty Dave's Kitchen
 
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