A certain seafood restaurant chain recently served this with their calamari, and at home I recreated it. It's great with all meats and seafood. Mine wasn't even hot enough, surprise, surprise! It will all depend on the type of hot peppers you use. It's a tiny amount, made fresh, and will benefit from being made ahead, covered, and left at room temperature until needed. Ingredients can be tweaked to your taste.
Provided by Zurie
Categories Peppers
Time 8m
Yield 3 tablespoons
Number Of Ingredients 6
Steps:
- Prepare all ingredients.
- Mix well in a glass bowl, and leave to stand for 1 hour to a day.
- Decant into a tiny glass or porcelain dish.
- Serve with grilled (or other) meats.
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