[CH] habs are coming into season down under
Tara Deen (tara@es.usyd.edu.au)
Mon, 20 Nov 2000 12:33:23 +1100
Any pods that may be in the greater Sydney area:
I was in at the Flemington wholesale markets on Saturday and while
buying some Thai hots, spotted some beautiful red habs sitting on the
bench...turned out they were going for a mere $6/kilo (that's about
Au$3/lb). Naturally, I bought a kilo....in fact, I managed to come home
with 5 kilos of chillies, as well as other yummy stuff. Won't be long
now before I can buy a whole 3 kg box for about that amount!
I've already made some of my favourite tomato and jalapeno sauce, as
well as a green jalapeno sauce similar to that made by tabasco. Funny
story, that. Never cook while sick. My recipe called for 1 cup of water
and 1 tbsp of salt. I added no water and one cup of salt, and at the end
of the 20 mins cooking time, there was a crust of salt on the
top....spent the rest of the day trying to reduce the salt content and
make it edible. I'm letting it cure for a fortnight at the moment and
I'll see how it is at the end.
Though I'd try a fermented hab sauce with the habs....I'll let you all
know how it goes. One question: it's fairly obvious that, while
fermenting, the sauce must be kept in a non-sealed container, but what
sort of container have people used for this?
Tara
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______________________________________________________
Tara Deen
School of Geosciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
AUSTRALIA
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
Mobile: 061 410 538 655
email: tara@es.usyd.edu.au
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