Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. 93 ~------------------------------------------------------ ~----------------- This is a hot, spicy sauce for meats, poultry, or fish, or add it to soups, like you would add Tabasco sauce. Place all the ingredients in a blender and puree until smooth. Simmer over a low heat for 20 minutes, stirring constantly. Yield: a little bit goes a long way Heat Scale: Hot
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