Directions

1) Prepare the red peppers (See Below) if you don't have them in the freezer.

2) Turn the heat on the grill down to medium. Peel the garlic cloves and wrap them in foil. Put them on the grill for about 15 minutes or until they are tender.

3) Put the pepper and garlic in a blender and puree. You should get about 1 cup of liquid. If you have more or less pepper juice, adjust the rest of the ingredients accordingly.

4) Add the remaining ingredients and liquefy. Taste and adjust the flavors to your preferences. Add more Tabasco if you want it hotter or more syrup if you want it sweeter. Bottle it in a clean jar and refrigerate. It will lose some of its freshness after a month or so.


To Prepare Peppers:
1) Slice the peppers in half, strip out the seeds, ribs, and stems, and rinse them.

2) Place the two halves, skin side down, on a hot grill or or over a gas stovetop burner. Or place them skin side up on a pan under a broiler.

3) Keep the heat on until the skin blisters and blackens, about 15 minutes. For thick walled peppers such as those wonderful big fat sweet red bell peppers, you can flip them over for a few minutes until they are cooked through and limp, but don't burn the meat side.

4) A lot of recipes say to seal them in a paper bag so steam can loosen the skin, but they're often dirty, so I just place them in a bowl and cover it with a plate.

5) After about 15 minutes, when they cool enough to handle, strip off as much of the skin as possible with your fingers, or lay them skin up and gently scrape off the skin with a steak knife. Don't worry if a few bits of skin remain. Discard the skin.

6) You can use them immediately or freeze them for months. Just put them in a zipper bag, drizzle in a little olive oil, squeeze out as much of the air as possible, zip it tight, squish them around so they are more or less coated in oil, write the date on the bag, and in the freezer they go.