Re: [CH] Looking for recipe
xtremely fast (xtremely.fast@prodigy.net)
Sat, 31 Aug 2002 23:46:49 -0000
such a recipe be
> posted???) that involved layering chopped red chiles in salt, letting them
> sit at room temp for a week or so, and then adding vinegar. I can't find
> the damn recipe anywhere. .
>
> This is one of my favorite ways to preserve small red chiles. It's also a
> very efficient way to get ridiculously large quantities of red chiles into
> small jars.
I just visited the Tobasco bottling plant at Avery Island last month and
what you are describing is basically the recipe for Tobasco sauce. They mix
the peppers in wooden kegs, put in lots of salt [the salt comes from a salt
mine on Avery Island] and let them sit for three years. They then grind the
cured peppers making a "mash" out of it and cook it with vinegar. Then they
strain and bottle it and you have Tobasco sauce. If you are ever in the
area, the trip is worth it, and its free. They sell the left over ''mash''
to be used in lots of other things. One use is in Ben-Gay and Deep Heat
rubs. The old pepper mash provides the heat.
Emeril cooked some of those peppers the other night but he used water at
first. Peppers, salt [lots] and water. Boiled it all for a while and then
added some vinegar, boiled a little longer and then cooled it and put it in
bottles. Maybe you could check his web site for the exact recipe.
Y'all have a good-un now.......
Eddie