[CH] Tabasco type sauces...

Suzanne (suz@avana.net)
Fri, 21 Aug 1998 10:55:08 -0400

Here is an old post form Rich.  I also have the Tabasco recipe that was
posted some time back.  If anyone wants it just let me know privately.
Rich, I hope you dont mind the re-post.

Suz

>>Date: Thu, 09 Oct 1997 21:20:34 PDT
>>From: "Jesse Tigges" <sir_weasel@hotmail.com>
>>Subject: [CH] sauces & such
>
>>  Has anyone succesfully recreated the taste of Tabasco sauce?  I have 
>>vast quantities of tabasco peppers approaching ripeness, and would...
> 
>My web site has a recipe for "Rich's Holy Habanero Hot Sauce" which is a
>Tabasco type (as in a bit salty and vinegary) hot sauce I make
>from...habaneros, of course.  I use the same method for making hot sauce
>out of other chiles, even green chiles such as jalapenos or serannos.  
>I've never used tabasco chiles but I'm sure they'd work just as well.
>
>Coarsely chop the chiles.  In a mason jar (or jars) to accommodate the
>amount of chiles, sprinkle some coarse, non iodized salt on the bottom
>and then add a layer of chopped chiles (about 1/2 inch).  Alternate
>layers of chopped chiles and salt until the jar is about 3/4 full,
>finishing off with salt.  Cover the jar with a piece of cheese cloth
>secured with a rubber band or jar ring and set aside for a few days (or
>more, your discretion required here).  As moisture collects, it should
>begin to ferment...let it.  When you think it's fermented enough, pour 
>in white vinegar to cover, replace the cheese cloth, and set aside for 
>a few more days as before.  Give the jar a gentle shake once in a while 
>to make sure any air bubbles have been released. When you figure it's 
>ready (again, your call), pour the whole mess into a blender and 
>thoroughly puree.  Strain though a sieve, pour into a clean jar, and 
>refrigerate.  BTW -- the chile pieces that remain in the sieve can be 
>saved and used per your imagination.  I use 'em for making chile cheese 
>spreads and chile butter.  They can also be dried and used like pepper 
>flakes.  As the chile puree begins to settle to the bottom of the jar, 
>carefully pour off the vinegar that collects at the top and reserve for 
>any use you might think of where a hot, chile flavored vinegar would be 
>appropriate.  I use it for oil and vinegar salad dressings and salsas.
>When as much of the vinegar has been poured off as possible (it can take
>several days or even longer to accomplish this final step) pour into
>bottles and enjoy.  As there are no preservatives other than salt and
>vinegar, it should be kept refrigerated.
>
>By adjusting the amount of salt and adding other ingredients (I've used
>carrots, onions, and garlic which all worked well) the salty/vinegary
>flavor can be abated to some degree.  But, salt and vinegar are the
>nature of such a sauce...it's an acquired taste.  However, I wouldn't 
>consider using anything else when I make up some scrambled eggs,
>sausage, and biscuits to smother in sausage gravy.
>
>Rich McCormack (Poway, CA) macknet@cts.com
>
>Who is Rich McCormack?  Find out at:
>http://www.free.cts.com/crash/m/macknet/
>
>
>