1 heaping tablespoon finely chopped green chile peppers
1 teaspoon minced onion
2 cloves garlic, minced
1 tablespoon sesame oil
2 teaspoons brown sugar
3 tablespoons poppy seeds
1 teaspoon dried minced clams
In a small bowl, blend the green chile peppers and onion.
Place these peppers, onions and garlic in a small bowl, then rinse with warm water to remove the flesh.
Place Cayenne pepper in a small bowl; stir.
Heat oil in a medium skillet over medium heat. Pour or scoop the diced peppers, onion and garlic over the oil. Sprinkle brown sugar on top of all and sprinkle the poppy seeds onto the sides.
Cover the skillet with a towel. Add more olive oil, if desired, and brown gently. Add shallots, mayonnaise, poppy seeds and sesame pepper into the skillet occasionally and stir well. Cook, stirring constantly, over medium heat until the mixture is thickened and the pepper is completely tender. Transfer the seals from the wooden disk ("shaker"), and strain the sauce into a long container and give some air if necessary.
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