Roasted Hot Peppers in Soy Sauce
Monday, 26 May 2008
DescriptionThis sauce will stay fresh for at least 1 week. Serve as an accompaniment to Korean grilled meat dishes.
At a glance
Wash the hot peppers and pat dry. Roast the peppers under a broiler or on the stovetop until all sides are broiled and blistered, but not charred. Discard the stems and chop peppers crosswise into 1/4-inch rounds, seeds and all.
In a small bowl, combine all ingredients and mix well. Store leftovers in a tightly sealed container in the refrigerator.