| 1 | ~----------hot sauce for brochettes---------------------------------------- mix well all ingredients in a large mixing bowl. |
| 2 | Refrigerate at least 8 hrs. |
| 3 | Or overnight, if possible. |
| 4 | Whenready to cook, spear 5 or 6 pieces of meat on each skewer. |
| 5 | Broil meat over a cahrcoal fire until done to your liking. |
| 6 | Serve with large chunds of french bread. |
| 7 | Hot sauce: blend tomato paste and olive oil in bowl. |
| 8 | Mix thoroughly. |
| 9 | Add vinegar, salt, tabasco and water. |
| 10 | Mix well. |
| 11 | Add more tabasco for hotter taste. |
| 12 | Regrigerate until ready to use. |
| 13 | The best brochettes i have ever had was at a little brochette stand in kenitra, morocco. |
| 14 | Nothing will ever compare to them, but these come close. |
| 15 | Carolyn in ashevill |
