[CH] Re: hab mash (was Madison)
Alex Silbajoris (asilbajo@hotmail.com)
Wed, 19 Apr 2000 13:18:13 PDT
>From: Tara Deen <tara@es.usyd.edu.au>
>I'd be really keen for Alex to post his recipe for hab mash!
>
T -
Each batch has been a bit different, but they all follow these guidelines:
If possible, use only one kind of pepper, in in only one color - if you're
making a red hab mash, don't put in green jalapenos or you'll turn the whole
thing brown.
Stem and seed the peppers. You can leave the seeds in at first and let a
sieve catch them later. Chop them roughly and add them to a large pot over
medium heat. Add moisturte, especially at first, to steam/heat the peppers
until they begin to turn tender and release moisture. I prefer to add apple
cider, but you could use something else. You may want some lemon or lime
juice, or some vinegar - last year's red batch even hsd a few ounces of
whiskey. You could chop in a few onions; I included apples.
Simmer until tender - you begin to understand why I was doing this outside.
Let the mixture cool; at this point most batches I've made are roughly the
texture of a typical commercial salsa. Run the mix in batches through a
food processor to get a puree. Strain this through a seive (or don't, if
you want it to be chunkier) and you get a sauce that can be served through a
squirt top on a woozie bottle.
I usually hot-can my batches, and so far the 1998 batch is still quite good.
I enjoyed opening some of the 1999 for Jim at Madison, since he saw the
same batch cooking in the pot last fall.
- A
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