RE: [CH] Homemade Hot Sauce
Parkhurst, Scott Contractor (PARKHURS@LEAVENWORTH.ARMY.MIL)
Wed, 15 Dec 1999 06:02:09 -0000
>I would like to make a small, experimental batch of hot sauce,
>and have a pretty good idea of the ingredients needed, but I
>don't know the proper procedure or proportions.
>
>What proportions? Do I cook it? Do I let it ferment?
>Room temp or refrigerated?
I posted to the list about a test batch I made using
danceswithcarp's recipe, (Halloween Habanero Hot Sauce),
and so far it is doing great. I took a test sniff after about a
week of fermenting and it smells great so far. I was quite
surprised that, with all the vinegar in it, it didn't have an over-
powering vinegar scent, it was hardly noticeable at all.
If dwc has no objections I could forward his recipe to you.
If anybody wants it re-posted to the list I can do that too.
It's a little long, but worth it judging from the results I've had
so far.
Scott... not affiliated with dwc, just impressed... KCK