<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/8b03b3d6-821c-415c-9c9d-8c87da97f12c/64AC30E6-1838-4127-A5B0-CB4B23CEF4DA/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://vietworldkitchen.com/blog/2007/10/homemade-chili-.html" href="http://vietworldkitchen.com/blog/2007/10/homemade-chili-.html" style="font-size: 11px;">vietworldkitchen.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://vietworldkitchen.com/blog/2007/10/homemade-chili-.html"><P class="MsoNormal"><O:P> </O:P><STRONG><BR /><SPAN>Chuck’s Raw Chili Garlic Sauce</SPAN></STRONG></P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://vietworldkitchen.com/blog/2007/10/homemade-chili-.html"><P class="MsoNormal"><O:P></O:P>6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped<BR />3 cloves garlic, chopped<BR />1/2 teaspoon salt<BR />1 1/2 teaspoons sugar<BR />1 1/2 tablespoons distilled white vinegar</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://vietworldkitchen.com/blog/2007/10/homemade-chili-.html"><P class="MsoNormal"><O:P></O:P>Put all the ingredients in an electric mini chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small jar and refrigerate. Let stand at least 30 minutes before using to allow the flavors to blend. Makes about 2/3 cup.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://vietworldkitchen.com/blog/2007/10/homemade-chili-.html"><P class="MsoNormal"><STRONG>Note: </STRONG>Chuck says that if your concoction is too hot, add some bell pepper to tone it down. You can also mitigate the heat with sugar, salt and/or vinegar.<BR /> <O:P></O:P></P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/64AC30E6-1838-4127-A5B0-CB4B23CEF4DA/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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