Title: Red Chili Glaze
Categories: None
Yield: 1 Servings

1/2 c Champagne vinegar
1 tb Red chili flakes; (up to 2)
1 tb Minced garlic
2 Tabelspoons minced red onion
2 c Packed light brown sugar
1/2 c Soy sauce
1 ts Salt
2 tb Tomato paste
1 Stick sweet butter cut into
-chunks

>From chef Jeff Blank at "Hudson's on the Bend" restaurant in Austin, Texas
(as heard on 'All Things Considered', broadcast on National Public Radio on
December 18, 1997):

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 two weeks in the refrigerator.
ATC © 1997, National Public Radio, Washington, D.C.

Posted to CHILE-HEADS DIGEST V4 #244 by The Old Bear
on Dec 21, 1997