Peppers are starting to show up at the Farmer's Market - cherries, bananas, jalapenos, hungarian wax - and I finally got a recipe to make a good garlic chili sauce without sugar, and it's so dang easy, I have to share it. We eat this with chips, I add it to salad dressings, peanut sauces, you could add it to eggs...
Enough already: gather roughly 1 1/2 pounds of a variety of peppers (you know I have never weighed mine. I use what fits in my food processor - usually 4 or 5 large peppers and about the same of the small ones). I have been trying to find the perfect balance of mild and hot peppers - I like this sauce spicy but flavorful, not YOW painful. I'm still working on it...Using gloves (they're hot!), cut the peppers into pieces, and put them in the food processor.
Add one whole bulb of garlic, one cup of apple cider vinegar and 1 TBS salt. Blend - you are going for a puree but the seeds should be whole. EAT. (do all of my recipes end that way? Blend, eat?)
This will keep in the refrigerator for a year, but that is crazy talk, 'cause this doesn't last a week in ours.