Re: [CH] Garlic Hot Sauces
Suz (socalsuz@earthlink.net)
Fri, 5 Mar 2004 19:12:11 -0800
Thanks Sue!
Mouth is watering just looking at the recipe. MMMM
> hey guys - looked through my saved messages and found the original that
> I believe Matt is talking about.
>
> 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.
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