Re: [CH] Habanero Help

Rich McCormack (macknet@pacbell.net)
Tue, 19 Sep 2000 06:37:45 -0700

Saxguy3@aol.com wrote:
> 
>  Hello [I'm a lurker] and remember seeing a recipe for a vinegar/pepper sauce
> but can't find it in the digests I saved.Anyone help?
>  I have a bumper crop of peppers and want to make a sauce out of them as
> opposed to a salsa.
>  Thanks-Steve

Here's mine...

Rich's Holy Habanero Hot Sauce

The following is more of a method than recipe, so the amounts 
of the ingredients can vary and will depend on the number of 
fresh habanero chiles on hand...

     habanero chiles
     coarse salt
     white vinegar

Wash, de-stem, and coarsely chop the habanero chiles.  Using an 
appropriate size glass jar, sprinkle about 1/2 teaspoon salt on 
the bottom of the jar.  Add a layer (about 3/8 to 1/2 inch thick) 
of the chopped habaneros and sprinkle generously with coarse salt.  
Add another similar layer of chopped habaneros and salt.  Continue 
in this manner until all the chopped chiles have been placed in 
the jar.  Sprinkle some salt on top of the last layer of chiles.

Cover the jar with a piece of folded cheesecloth and secure with 
a rubber band. Set the jar aside in a cool place for a few days 
(I usually let it sit about a week) to allow the habaneros to 
release some of their juice.  When a significant amount of juice 
has formed in the jar (the chiles and liquid might even begin to 
ferment and bubble a bit), pour white vinegar over the chiles and 
secure the cheesecloth in place with the rubber band.  Set aside 
as before for a few more days (again, I usually let it sit for 
about a week), gently shaking each day to stir up the mixture.

Pour the contents of the jar into a blender and puree until pretty 
well liquefied.  Strain the liquid into a jar through a fine sieve, 
pressing against the sieve with a spoon to force as much pulp through 
as possible. Set the liquid in a refrigerator where it will be least 
disturbed until a layer of clear vinegar forms on the top. Gently 
pour off the clear liquid and reserve.  Repeat this process until 
no more vinegar can be poured off.  Bottle the remaining sauce and 
keep in the refrigerator for "Tabasco Sauce" type uses.

The reserved chile flavored vinegar can be used in place of regular 
vinegar where a bit of heat would add a nice chile-head touch, such 
as salsas, salad dressings, fish 'n chips...whatever. 

-- 
Rich McCormack (Poway, CA) macknet@pacbell.net

Who is Rich McCormack?  Find out at...
http://home.pacbell.net/macknet/