[CH] Housekeeping Hot Sauce Recipe
Felipe (fdeguzma@cisco.com)
Wed, 5 Jun 2002 13:18:19 -0400
Hey,
I just finished up an impromptu batch of hot sauce which turned out
really good. I thought I'd share the story as much as the recipe
since I was chuckling to myself the whole time I prepared it. Also,
I'm really getting excited to reap the benefits from my garden labor.
I'll post some photos I took this morning cause I have my first
pepper-nubs appearing.
The Story:
As my wife headed out for the evening and I put our daughter to bed,
I started remembering a bunch of random ingredient leftovers in the
fridge. There were a couple of habanero peppers that my wife bought
hoping to use them for a recipe (the recipe called for ancho chiles
which she later learned were a sweeter pepper). There was 3/4 of a
tomato left from a batch of pasta sauce last weekend. We had mango
parts leftover from homemade baby food. There were green onions,
garlic, and partial limes and lemons from various get togethers and
recipes over the past week or so. All of this stuff sitting in the
fridge, so I figured we needed to do some housekeeping.
So I headed out to the garden snipped a few herbs (oregano, cilantro,
basil, thyme) and set myself to work in the kitchen. Here's the
recipe as I created and followed it:
Ingredients:
- 2 habaneros, stemmed and sliced
- 3 green onions, hopefully not the slimey ones, use whites and
greens chopped into 1/4 inch pieces
- 3 cloves garilc, pressed (try not to use the ones sprouting in the
cupboard)
- 1/4 cup apple cider vinegar (I would have preferred white vinegar)
- 2 tablespoons olive oil
- 2 carrots (mine were already soft from sitting in the fridge for a
couple weeks)
- the skin of 1 mango, use a fresh skin cause they go gamey real
quick
- 1/4 cup fresh herbs (oregano,thyme,sage,cilantro)
- 1 lemon (a couple slices missing is ok)
- 1 lime (a couple slices missing is ok)
- 1/4 cup apple juice
Directions:
1. mix the juice of the lemon, lime and vinegar.
2. chop the herb leaves and infuse in the vinegar solution.
3. chop carrots (I used the vege peeler to do this)
4. chop the skin of the mango.
5. heat the oil in a saucepan. Add garlic, onions, and carrots and
heat until soft.
6. add mango, vinegar infusion, apple juice and peppers.
7. turn heat down low- almost off. heat for as long as it takes to
empty the dishwasher, to clean utensils, and sterilize a recycled
soy-sauce bottle.
8. Remove from heat and find a funnel, a strainer and the blender.
Once the sauce has cooled, pour into blender and liquify. Pour
through strainer into sterile bottle using funnel. I took the
leftover solids and poured them over a couple chicken breasts that I
plan to grill tomorrow.
I sampled the sauce using some flour tortilla and it had more kick
than Tabasco, but not offensively so. It has a sweet after-essense
which balanced the heat, so I expect some variation of this recipe
will make into one batch of my late-summer hot sauce.
Sorry for the long post, but I hope you get inspired as I have to
recycle those leftovers into a flavorful sauce.
Phil
Chapel Hill, NC
=====
There are no contradictions; If you think you've encountered a
contradiction,
check your premises- one of them is wrong. -Ayn Rand