Re: [CH] New fire-eater

Dave Drum (xrated@famvid.com)
Sun, 18 Feb 2001 22:18:06 -0600 

Ken Baker wrote:
> 
> I am a relatively new Chili Head, and enjoy growing and cooking my own
> peppers.  Even though I know this has probably been discussed many times, I
> must ask your indulgence.
> 
> I am looking for a good recipe for a good old-fashioned hot sauce recipe
> along the lines of Tabasco.  No fruity little gew-gaws, no tomatos, onions,
> etc.
> 
> What I would like to acheive someday, is an approximation of an everyday
> table sauce made in Jamaica by Grace Foods.  Nothing fancy, it is along the
> same lines as Tabasco brand, but much hotter, a little thicker, and less
> vinegary.  When I get the basics down, I will probably experiment with
> various combinations of the different peppers I grow.  This year, I should
> have about twenty or so varieties, including three that claim to be the
> worlds hottest:  Naga Jolokia (Indian PC-1), Red Savina, and Tepin.  When I
> finally decide which is hottest, I'll let you all know.

Here's my only hot sauce recipe - you can use whatever peppers you like.
I start with dried peppers and let the vinegar rehydrate them. And since
the sauce isn't fermented you don't get that sour, musty taste that I
hate about Tabasco.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
 Categories: Udd, Sauces, Chiles, Garlic
      Yield: 1 Quart

      1 qt Mason jar
      1 tb Salt; plain
      1 pt Chiles; dried Serrano,
           - Cayenne, Tabasco, etc.
      1 pt Garlic cloves; peeled
           Distilled white vinegar

  Fill the Mason jar with the dried chiles and peeled garlic.
  Dissolve the tablespoon of salt in a cup of white vinegar and
  pour over the chiles and garlic. Top up the jar with more
  vinegar and put the jar in a low traffic area to let the
  chilies rehydrate for a few weeks. Add vinegar as needed to
  keep the jar full.

  After a few weeks empty the contents of the jar into a blender
  or food processor and puree. Add vinegar (or water) to get to
  your desired thickness. I like mine to be fairly thick (like
  catsup with an attitude) instead of runny like Tabasco. As
  there is plenty of vegetable pulp in this mix, thick is easy.

  You can decant into smaller bottles or keep in the quart jug.
  I have kept some in the ice box for as long as five weeks with
  no ill effects. I can't seem to get it to last any longer than
  that. Apparently the longer it sits in the ice box the more of
  it disappears.

  This is a moderately successful attempt to make my own "Huy Fong
  Sriracha Sauce". It's more garlicky than Huy Fong and moderately
  spicy and goes well on almost anything. Which, I suspect is why
  I have never had a batch last more than five weeks.
  
  Devised, made. tested, named and approved in Uncle Dirty Dave's
  Kitchen. In the heart of the Great American Outback.
  
  MM Format and Recipe by Dave Drum - 23 February 1998


  FROM: Uncle Dirty Dave's Archives    
MMMMM
 
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider