Re: [CH] HOT, HOT PEPPER Vodka (make your own!)

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The mad scientist side of me came out several years ago, or maybe my
culinary genes at work (I wish). At that time there was a lot of discussion
on the list about making pure cap. I took 50 Red Savina Habs, removed the
stems and ground them up, seed and all, to a fine mush in a blender with
enough 100 proof Vodka to make a thick liquid. Put the mixture in a 1
gallon glass jug and added the rest of the bottle of Vodka (half gallon
size?).

A week later the ground pulp had settled to the bottom. The red/amber
tinted clear liquid at the top just had to be tasted tested. I put a cap
full (about a table spoon) into a 16 oz. glass with crushed ice and
cranberry ginger ale. I was shocked when I took a big gulp. The heat was
incredible! Mouth to stomach! I just sipped the rest. It took about an hour
to finish the glass. The heat was very noticeable but not much Hab flavor.
I filtered the mixture through a very fine screen. This left only a very
fine orange pulp in the liquid. Shaking the bottle before use adds the pulp
and Hab flavor.

Further experimenting led to the development of our "HABANERO-PIQUIN
EXTRACT" sauce. Our best seller. Despite the fact that we make larger
batches each and every year, we have sold out before January for the last
three years. The 1999 stock is gone.

Any other "mad" scientist out there in CH land?

Steve

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