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| 30 | Dried hot chili peppers; each about 1 half inches long |
| 1/2 Tasse | water warm |
| 6 Esslöffel | corn oil |
| 3 | cloves garlic minced |
| 1/2 x ca. 450 g | Red bell peppers; seeded and chopped coarse |
| 6 Esslöffel | soy sauce |
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1. Soak the peppers in warm water until very soft. Drain and chop fine.
2. In a heavy saucepan over low heat, heat the oil. Add the peppers and garlic; cook, stirring constantly, for 1 minute until the garlic browns slightly. Take care not to burn the garlic.
3. Add the bell peppers and soy sauce. Stir several times and bring to a boil. Simmer for about 30 minutes, until most of the liquid has evaporated and the peppers are very soft.
4. Remove from the heat and allow the sauce to cool completely. Pour into a clean jar, cover with plastic wrap and screw on the lid. Turn the jar upside down and store in the refrigerator. The oil will rise to the surface and inhibit mold from forming. Discard the sauce at the first sign of mold.
Jewish-Food digest 261
From the Jewish Food recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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