20 Large Fresh tabasco chiles (Stems and seeds removed, cut in half lengthwise)
2 Cloves Garlic, cut in half
1/2 Cup Vinegar
Salt to taste

-Place the chiles, cut side down, on a broiler rack.
-Broil for about 5 minutes or until the skin blisters and blackens.
-Transfer the peppers to a paper bag and let stand for about 10 minutes.
-Peel when cool.
-Place the chiles and garlic in a blender or food processor.
-With the machine running, slowly add the vinegar until the mixture is well blended.
Add salt to taste.
Keep covered and refrigerated until use.
Yield: 1/2 cup