RE: [CH] Recipe: Home Style Inner Beauty Hot Sauce
T. Matthew Evans (matt.evans@ce.gatech.edu)
Mon, 25 Jun 2001 09:28:49 -0400
Hi, Matt --
I own four of the Chris Schlesinger/Mark Willoughby cookbooks, and I
generally have found that they are calling for "supermarket" spices in their
recipes. However, when I make most of them, I will use a high-quality
(i.e., from an ethnic market) curry powder and pure ground red chile.
Specifically for the Inner Beauty, I use a ground Chimayo chile -- remember
that this is supposed to be a Caribbean sauce and the flavors (and heat) of
Habanero should dominate -- I suppose that you could use ground habs, but I
find the sauce to be plenty warm without them.
A side note here -- remember that Chris and John started writing cookbooks
in the late 80's and early 90's in New England -- they most likely did not
have ready (and economical) access to a large variety of fresh and dried
chiles at that point.
Good luck.
Matt
Where it says curry powder and chili powder is that like McCormick's
or some other "regular" super market powder. Normally I wouldn't ask
but this is a pepper head list and a awful lot of us have our own
powders. I have never had any Inner Beauty but it sounds delicious.
I should have plenty of habs to make it this year.
Matt