RE: [CH] Caribbean sauce recipes (long)
T. Matthew Evans (matt.evans@ce.gatech.edu)
Wed, 13 Nov 2002 08:53:08 -0500
Alex --
Many of the recipes call for malt vinegar -- do you think they mean the
"fish and chips" type, or are they referring to something else (cider
vinegar)? I have often found that in older cookbooks, some of the
nomenclature can be quite a bit different to that which we currently use....
At any rate, thanks for the recipes -- I think I will try some with the
chiles still on my plants (no frost in Atlanta yet!).
Matt
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T. Matthew Evans
Geosystems Group
School of Civil and Environmental Engineering
Georgia Institute of Technology
Atlanta, Georgia 30332-0355
URL: www.prism.gatech.edu/~gte964w
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-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Alex Silbajoris
Sent: Tuesday, November 12, 2002 6:52 PM
To: chile-heads@globalgarden.com
Subject: [CH] Caribbean sauce recipes (long)
Saba Pepper Sauce
to make about 1/2 cup
1 tbsp finely chopped fresh hot chilies
2 tbsp finely chopped onions
1/2 tsp finely chopped garlic
3 tbsp malt vinegar
1/4 cup water
1/2 tsp salt
1 tbsp olive oil
Combine the chilies, onions and garlic in a small bowl. Bring the vinegar,
water and salt to a boil in a small enameled, stainless steel or glass
saucepan and, stirring constantly, pour them over the chili mixture. Pour
the oil over the top.
Tightly covered asnd refrigerated, the Saba pepper sauce can be kept safely
for about 3 to 4 weeks.