[CH] Hot Sauces I've Made Recently
RST G (synapse7@home.com)
Tue, 05 Oct 1999 21:02:56 -0400
One of these was the one I posted (and it didn't work) the other day and
the second one is from Emeril's new book - Every Day's A Party. I made
it today. It is really good. I tasted a bit on my finger even though the
recipe says to let it sit for 2 weeks in the refrigerator before using.
* Exported from MasterCook *
L'Exotic Sauce Dynamite
Recipe By : Hot & Spicy & Meatless by Dave Dewitt
Serving Size : 1 Preparation Time :0:00
Categories : Chiles Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 bird chiles (chiltepin or pequin) -- crushed
3 tbsp ginger root -- freshly grated
3 tbsp garlic -- freshly ground
1 med onion -- diced
1/4 cup tomato paste
1 cup distilled white vinegar
2 tsp salt
1 cup water
1 tbsp thyme -- freshly chopped
Mix all the ingredients together in a pan. Bring to a boil, then reduce
heat and simmer for 15 minutes. Remove from heat. Cool, puree in a
blender, and place in a small jar. It keeps for up to a year in the
refrigerator.
Yield: 2 cups
Heat Scale: HOT
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NOTES : I used a combination of chiles and it came out terrific. Not too
hot, just right.
* Exported from MasterCook *
Homemade Pepper Sauce
Recipe By : Every Day's A Party by Emeril Lagasse, p. 274 & 275
Serving Size : 1 Preparation Time :0:00
Categories : Chiles Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lg Anaheim peppers -- about 12 oz
4 serrano peppers -- about 1/2 oz
2 1/4 cups distilled white vinegar
1 cup water
1 tbsp salt
Remove the stems from the peppers, cut them lengthwise in half, and
remove the seeds. Cut crosswise into 1/2" thick slices.
Put the peppers, vinegar, water and salt in a medium-size nonreactive
saucepan over medium-high heat. Bring to a boil, reduce the heat to
medium, and simmer for 20 minutes. Remove from the heat and let steep
until completely cool.
Pour the mixture into a food processor or blender and process until
smooth. Strain through a fine-mesh sieve, pour into sterilizied bottles,
and secure with airtight lids. Refrigerate and let age for at least 2
weeks before using. The sauce can be stored in the refrigerator for up
to 6 months.
Risa's comments: I used dried New Mexicans and serranos for the sauce.
That is what I had. I rehydrated the dried peppers, seeded them and cut
them into small pieces and added them to the serranos.
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NOTES : Every Day's A Party by Emeril Lagasse, Published by WIlliam
Morrow, 1999. ISBN # 0-688-16430-7.
RisaG