Re: [CH] Garlic Hot Sauces.

Dave Drum (xrated@ameritech.net)
Mon, 13 Oct 2003 18:48:39 -0500 

terrabyte@tds.net wrote:

> So why am I hating these crappy garlic hot sauces?
> Last week I choked down the rather blah flavor of Tabasco's Garlic Hot Sauce. This week I'm trying out the "Louisiana - The Perfect Roasted Garlic Hot Sauce (One Drop Does It)"
> Same reaction. Yuck.

> Maybe I've come to expect the normal flavor or heat a typical hot sauce provides. Or maybe I don't like garlic as much as I thought I did. Or maybe these sauces really are that bad.

> I was wondering what others think. Also, if you know of a delicious garlic hot sauce, could you share it with me? Especially useful if you also didn't like one of these sauces listed.

Here y'go........

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

       Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
  Categories: Mine, Sauces, Chilies, 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

MMMMM

-- 
ENJOY!!!

Uncle Dirty Dave's Kitchen
Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!