5 red chilis; your choice (I used dried Tabascos and reconstituted)
6 cloves garlic
1/2 tbs. cornstarch
2 tbs. sugar
1 tbs, vinegar
9 tbs. cool water (I used the soak water)
salt, to taste
Grind the chilis and the garlic together. I used the processor. Put all in a saucepan and simmer very low for an hour. Add water as needed, but keep it thick. Add salt at the end, jar, and store in the reefer.
My pal tells me if you want to increase the recipe, up to 10 times or more, watch the water, don't increase porportionally. She sez, if you do, it will take hours to cook. I have a small crockpot which I plan to do just that, if I like this first batch.
My plan is to poke some good size holes deeply in a pork roast, shove the paste in there with the handle of a wooden spoon, and smoke that puppy. Yowza! I will let it sit a day before smoking, and cover the outside with a simple shoyu/brown sugar mix.
PS: Russ and I came uncomfortably close to an emerging Brown Bear yesterday! Spring is here! It was WAY cool!
