Re: [CH] Garlic Hot Sauces
Sue Bonar (sbonar@NMSU.Edu)
Fri, 05 Mar 2004 11:55:59 -0700
hey guys - looked through my saved messages and found the original that
I believe Matt is talking about.
Sue
-------- Original Message --------
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
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ENJOY!!!
Uncle Dirty Dave's Kitchen
Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!