Re: [CH] hab sauce

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Tara Deen wrote:
> 
> Gary,
> 
> Modified starch is the industrial equivalent of corn flour. They use it
> as a thickener in preference to corn flour because it keeps its
> integrity under heat and storage longer than corn flour, which tends to
> fall out of suspension. it won't be affecting the heat levels in the
> sauce.
> 
> To keep the hab flavour but lose some of the heat, try experimenting
> with cooking the sauce for longer. Prolonged cooking kills the heat in
> habs rather too effectively!
> You could also try some of the low-heat chinense varieties hitting the
> market now. i can't remember any names off the top of my head, but there
> is one with the flavour of a hab, but the heat of a bell. Anyone?

I thiink those are called "gustoso" peppers. They are alleged to look
like a hab or scotch bonnet and have the heat of an Anaheim or Nu-Mex
(about 1,000 units).
 
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider

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