[CH] Sauce & Paste

Rob Henshaw (r2henshaw@yahoo.com)
Mon, 21 May 2001 13:53:40 -0700 (PDT)

Hello everyone,

I am new to this list.  I am also new to the pepper
world.

Last season I had a friend that had three Habanero
plants in his garden and he didn't appreciate the heat
of the pepper.  I fell in love with these peppers.  I
pickled a bunch and eat them with beans and cornbread.
 I also experimented with making different types of
hot sauce (mostly carrot based.)

To get to the subject, this weekend I felt creative. 
and I think a discovered a process that I have not
seen anyone else talk about.

First the recipe.

One large onion chopped
4 cloves of garlic
Six large fresh tomatoes chopped
1 cup of ketsup (adds sweet taste)
10-12 Habaneros (nice and hot)
salt to taste
two tablespoons of vinegar


I cooked all of the ingredients in a large sauce pan
until onion is soft.  I then took the cooked
ingredients and transfered them into a blender.  I
blended until I could not blend anymore.

This is where it gets cool.  I have a metal mesh
strainer that is large, but the mesh is very thin.  I
put the strainer over another sauce pan and poured my
blended material into the strainer.  I let all of the
"juice" strain out into the sauce pan.  

I put the juice that strained out into my hot sauce
containers and use it like any one would use Tobasco
sauce.  I saved the thicker material that did not
strain through my strainer and put it in separate
containers.  I use it like a spread, on sandwiches,
toast type crackers, etc.

Two products out of one recipe.  Both products are
very tasty and can be used in many ways.

Hope I gave someone a new idea.

Rob Henshaw
Huntsville, AL       

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