[CH] hab sauce
Gary Sidgreaves (gsidgreaves@cyberportal.net)
Wed, 25 Oct 2000 20:01:53 -0400
Anyone have any suggestions on how to make a hab
sauce with less heat, but retain the flavor? I've tried making a sauce with
just the habs with a bit of sugar and vinegar, it had a
great flavor but was too much heat/pain wise when I pour as much
on as I like to get the flavor. I like to pour it on, a little dab doesn't do it for me.
My homemade sauces seem to be much hotter than store stuff.
I recently had some woods scotch
bonnet sauce that was pretty good. Heat was ok and good flavor.
I noticed on the label they use "modified" starch, is this something
that is readily available. Could this be the no taste extender that allows
a sauce to be made with the flavor but without the killer heat?
What I find that I like to do with other peppers is wait until the
red bells go on sale, then make a base with this to mix with
the other red pepper types to make a pretty good all pepper sauce.
I lose the hab flavor but get the heat trying this with the habs.
Any other good sauce peppers that have similar hab flavor
with less heat that maybe I should try growing instead of the habs?
thanks Gary