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/