Preparation:
Combine all ingredients in blender and puree just until smooth, or about 1 minute, taking care not to over-blend or aerate. Puree into a saucepan and bring to a boil, then simmer gently, uncovered, for 10 minutes.
Remove from heat and allow to cool before bottling. The sauce will keep for approximately 6 weeks in the refrigerator. This sauce makes a good dip for vegetables as well as a good marinade for all types of meat, poultry and fish. |
