RE: [CH] Garlic Hot Sauces

Vince Huebert
Mon, 22 Mar 2004 15:12:06 -0600 

I decided to use up some of the extra dried peppers and garlic from last
summer using this recipe.  I ground up the peppers using one of those nut
choppers that your grand mom probably had.  You know the one with the glass
jar on the bottom and the square tin hopper on the top and the handle that
turned the funny bent teeth.  Anyway I wanted to get as many peppers into
the jar as I could so, I coarsely ground the peppers.  Habs, Serrano and
some pretty yellow square peppers about the size of a walnut.  Now the point
of this message.  I am rather impatient and had to try some today, I know
the recipe said to wait a few weeks, but I had to try sooner.  I had a bit
of pepper and a half a clove of garlic and I don't think it'll make it 2
more weeks.  Man, what flavor.  The garlic was still crisp (purple to be
sure) with a hint of vinegar and salt.  It seems the pepper hadn't made it
in yet.  The pepper was leathery with good heat and some garlic flavor but
not a lot.  Maybe I will have to wait.
I was wondering, has anyone tried to modify this?  Say use an onion or two
for half of the garlic, maybe some dehydrated ones so there isn't too much
water in the mix.  I have a huge rosemary bush in my office.  How 'bout a
bunch of that in the jar to?  What about adding other veggies to the mix?
I think this recipe may keep me busy 'till I retire in 25 years.
Any thoughts or suggestions, things that did or didn't work in this mix?

Vince in Omaha where the city slogan is "buy the big "O" (I thought that was
illegal)


-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Sue Bonar
Sent: Friday, March 05, 2004 12:56 PM
To: Chile Heads
Subject: Re: [CH] Garlic Hot Sauces


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

--
ENJOY!!!

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