Re: [CH] How long will this Insanity go on?
Hobby Farmer (hobbyfarmer@t-one.net)
Thu, 26 Apr 2007 13:50:35 -0400
John Sphar wrote:
> Is there anyone out there who appreciates the sauces without the extract
> enhancement? I like all of them, but I prefer those without. And I never
> use them in preparation (OK well maybe I DID make Doug's cookies a couple
> times...). I usually make bottles of red savina for home use and giveaway
> purposes, some with only vinegar or lime juice and salt, some with sauteed
> onions and carrots, but this year I'm going to try Jolokia hot sauce with no
> extract. Since there is no Belize in the Jolokia chile, any ideas on what
> to cut the chile sauce with for a milder sauce? How about black mustard
> seeds, methi, cardamom, etc?
>
> John
Red Savina sauces are great with lots of garlic. As to cutting
heat, carrots, as you said you have used is some sauces, seems to
temper a sauce. Also, sweets seem to cut the heat. We have used
sugar, honey, mangos and peaches with good results. If we are going
for flavor, not blistering heat, we use less chiles and more filler.
That back-of-the-throat warmth from the Chinense varieties is more
fun if it sneaks up on you.
Let us know how the Jolokia sauce comes out, and how the pepper's
flavor is, if you can get past the heat. We are growing the Dorset
Naga this year as our try at an ultra hot chile.
Hobby Farmer