RE: [CH] chili distillate
Parkhurst, Scott Contractor (PARKHURS@LEAVENWORTH.ARMY.MIL)
Mon, 14 May 2001 13:37:09 -0000
> I am in the process of making distillate from a combo of jalepeno
> serrano, and habanero peppers. The stuff im drinking now is just
> tooooo tame.
Three words: habs, ouzo, time.
Habs to fend off the dreaded "tooooo tame" syndrome. If you must
use jalapenos (hopefully not green), increase the hab ratio.
Ouzo mates nicely with the hab flavor. Sort of citrusy/liquorice. Nice.
Time, lots of it, then some more... the more the better. The two bottles
I have started getting smooth at about 6 months. One,after two years,
with two habs (sliced in half length-wise, seeds removed) has ghostly
white habs and the barest tinge of orange color. One, after 1.5 years,
with three habs is a little hotter, but needed more time to smoothen out.
Scott... maybe I'll try adding peppercorns some day... KCK