[CH] Re: Heat vs. flavor
Scates, Dannie (dannies@aiinet.com)
Thu, 21 Jun 2001 18:50:31 -0400
LURK OFF
My current favorite method for making an aged hot sauce:
1. (optional) Make fermented sauerkraut using cabbage and 6% salt or
something close.
2. Keep the scum skimmed till ready to make hot sauce.
3. Grind up the ripe peppers (blinder, food processor, knife, maybe even a
Corona mill, finer is better)
4. Mix 6% by weight canning salt and a few ounces of kraut juice with the
pepper pulp, pack in a kraut container.
5. Weigh down as if making sauerkraut and keep covered and the scum cleared
off for a few weeks.
6. When ready to can, I use a Foley Food Mill to separate the sauce from
seeds and peel.
I dry the seed and peel in a dehydrator on wax paper liners and
later grind into an aged magic dust.
7. I add about 1 quart vinegar to 3 quarts pepper sauce.
Use pepper powder to adjust heat and taste to suit.
8. Boil in a stainless pot, hot pack, put on canning lids, and process in
hot water bath canner like tomato sauce.
Follow all safety and accepted practices.
Enjoy both an aged hot sauce and a magic powder with a slight aged flavor.
Dannie S
LURK ON