June 19, 2017
Condiments, Sauce, Hot sauces,
Vegetables, 5 Ingredients Or Less, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Food Processor, Stove Top, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch, Hot Peppers, Water, Spicy more
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"This is out of the July 2017 Cooking Light magazine. Serve with noodle bowls or rice dishes. Serving size is 2 teaspoons. This makes about 1 1/4 cups."
Heat oil in a medium saucepan over medium. Add chiles; cook 10 minutes, stirring often. Add vinegar and salt; cook 5 minutes, stirring occasionally.
Remove from heat; cool 10 minutes. Transfer mixture to a food processor; add 3 tablespoons water. Pulse until nearly smooth, 3 to 4 times. Serve immediately, or refrigerate in an airtight container up to 1 week.
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