Re: [CH] New fire-eater

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Here are a couple from a while back on the ChileHeads list.  We have
Cayenne/Tabasco mix (didn't have enough Tabascos to fill the jug)
and Red Savina mash percolating on the counter in gallon jugs with
wine locks on their tops.  We let them go for about 18 months.  We
thicken the resulting sauce with a few cooked carrots and run the
stuff through our Squeezo strainer.  We add lime juice to taste and
then enough cider vinegar to get a safe PH and add back a spoonful
or so of the skin/seed pulp the strainer removed to give the sauce a
little interest and bottle it up.  We also base a seafood sauce and
a ketchup on these sauces.

Hobby Farmer

Ken Baker wrote:
> 
> Snip < I am looking for a good recipe for a good old-fashioned hot sauce recipe along the lines of Tabasco. > snip <

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