Re: [CH] Blue Garlic and ISO Uncle Dirty Dave
T. Matthew Evans (tmattevans@yahoo.com)
Fri, 5 Mar 2004 10:13:04 -0800 (PST)
Suz --
The original recipe from Dave (which I don't have, or I would just repost) was
pretty much as follows:
1 pint dried chiles
1 pint peeled garlic
1 tsp salt
white vinegar to cover
I took a quart Mason jar and filled it half way with garlic, then stuffed it to
full with dried chiles. I used kosher salt (always do), so I doubled the
amount. I poured white vinegar over it and it has been sitting for several
weeks in a cool place. I opened it after about three weeks to add a little
more vinegar and there was some spewage -- we've got a little fermentation
going on, I think.
try it with some steamd rice and kimchee this weekend.
Matt
--- Suz <socalsuz@earthlink.net> wrote:
> I have several zip-locks full of dried peppers from last fall. I also have
> the already peeled garlic, vinegar, and salt. And I have pint canning jars.
>
> What's the ratio you use for vinegar & salt? I assume you fill up the jar
> with peppers, pour in some garlic, then vinegar, how much salt?
>
>
> > It smells fantastic -- I used dried habs from last year's crop and fresh
> garlic
> > (I cheated and bought the already peeled stuff from Sam's). Dave said in
> the
> > original post that this stuff is sort of like sirracha once it's been
> pureed.
> > I envision needing to thin it out a bit before use....I'll probably try it
> this
> > weekend. If I am not dead, I will post on Monday.
> >
> > Matt
> > http://search.yahoo.com
>
>
>
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