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Red Chili Glaze
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    Red Chili Glaze

  • 1/2 cup Champagne vinegar
  • 1 to 2 tablespoons red chili flakes
  • 1 tablespoon minced garlic
  • 2 tabelspoons minced red onion
  • 2 cups packed light brown sugar
  • 1/2 cup soy sauce
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 1 stick sweet butter cut into chunks
  • In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until it has reduced 50%. Add brown sugar, soy sauce, salt and tomato paste and bring back to a simmer for 3 minutes. Remove from heat and whisk in butter chunks one at a time.

    This sauce goes well with pork, lamb, and game birds as well as venison. It will hold for wo weeks in the refrigerator.

    From: chef Jeff Blank at "Hudson's on the Bend" restaurant in Austin, Texas
    Posted By:The Old Bear
    Post Date: Sun, 21 Dec 1997

    *BACK TO HOT SAUCE*







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