RE: [CH] What to do with Thai Dragons
Paul Burkhart (realest@centurytel.net)
Sun, 19 Aug 2001 13:58:17 -0600
Hello....I grow Thai Dragons in my greenhouse in the Montana Mountains and
over the years have come up with the following recipes. I do not cook or
can these hot sauces. This may increase the risk of botulism but keeps the
fresh vegetable flavor of the Thais (Any response on botulism welcome!).
Extra Thais are picked, washed and put right in the freezer for future use.
They will last 2 years in the freezer. For all of these recipes, I put all
the ingredients in a blender and blend til smooth.
Paul's Hot Sauces-Aug. 2001
Classic Thai Pepper Sauce
1.5 Cup Thai Peppers
8 Tblspn Cider Vinegar
1 Tblspn Tumeric
2 Tblspn Mustard powder
3 Tblspn Salt
6 Garlic Cloves (peeled)
1 Cup H2O
Onion Thai Pepper Sauce
1.5 Cup Thai Peppers
8 Tblspn Cider Vinegar
1 Tblspn Tumeric
1 Tblspn Mustard Powder
6 Garlic Cloves
1 Tblspn Salt
1 Cup H2O
1 White sweet onion (3 inch)
Lime Thai Pepper Sauce
1 Cup Lime Juice
50 ml Soy Sauce
8 Garlic Cloves
12 Thai Peppers
1 Cup=236 ml
1 Tspn= 5 ml
1 Tblspn=15 ml
1 inch= 2.54 cm
All these sauces must be refrigerated.
Enjoy
Pablo El Bigote