Re: [CH] pepper mash method

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Alex Silbajoris wrote:
> This morning I made sauce from OF habs and fatalis, and I photographed the process.
>  
>  
> First stem and chop the peppers, half-heartedly seed them, and cook them to tenderness.
>  
> http://img.photobucket.com/albums/v311/HabaneroHead/kitchen/PA110098.jpg
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> Then run them through the food processor to make a slurry.
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> http://img.photobucket.com/albums/v311/HabaneroHead/kitchen/PA110099.jpg
>  
>  
> Push it through a seive with the back of a ladle, or a food mill could do this.  The separated seeds and pulp can be used to infuse vinegar, etc.
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> http://img.photobucket.com/albums/v311/HabaneroHead/kitchen/PA110106.jpg
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> The result is a sauce that can go through the squirt top on a hot sauce bottle.
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> http://img.photobucket.com/albums/v311/HabaneroHead/kitchen/PA110108.jpg
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>   
wooo--weee!...my eyes are burning and i'm coughing like crazy from 
looking at these beautiful pictures...have never had much luck with 
pressing the mash thru a sieve, am going to look around for a food 
mill...good stuff you have there, amigo...

-- 

knoxbill



Doo-bee-doo-bee-doo  
                        -- Frank Sinatra

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