Grilled Chili Sauce

Prepare a medium-hot fire in a grill.

Place the chili and bell pepper on the grill rack and cook until blackened. Transfer to a paper bag, close the bag and let cool for 10 minutes. Peel and seed the chili and bell pepper and coarsely chop.

In a small saucepan over medium-high heat, combine the vinegar and sugar and boil for 5 minutes. Let cool.

In a blender or food processor, combine the chili, bell pepper and syrup and puree until smooth. Makes about 1 1/2 cups.

Adapted from New Healthy Kitchen Series, Grilling, by Annabel Langbein (Weldon Owen, 2007).