Re: [CH] Green Hot Sauce Recipe (for Christmas?)
STEVE RUEFFER (sdrueffe@watarts.uwaterloo.ca)
Fri, 17 Dec 1999 09:36:40 -0500 (EST)
Hi There!
I always keep things in the fridge whenever possible, but I also carry
some of my sauces around with me in my coat pockets for meals outside of
the home. I have never found any of the sauces I make to create a problem
when they are not refrigerated, such as the ones in my coat pocket. Hope
that anwsers your question for now... until later, enjoy the recipe and
have a great holiday!
StEvE
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Steve Rueffer | Research Interests: |
Dept of Psychology, U of Waterloo | - Anomalous Experiences |
200 University Ave. West | - Life Narratives |
Waterloo, Ontario, N2L - 3G1 | - Stress and Coping |
Home Phone (519) 571-0834 | |
http://arts.uwaterloo.ca/~sdrueffe | Advisor: Dr. A. Cheyne |
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On Thu, 16 Dec 1999, Baker Richardson wrote:
> Steve,
> Your recipe sounds great. After it is bottled,does it have to stay
> refrigerated or can it just be put on the shelf?
> Yearn For The Burn Baker R.
>
>
> >From: STEVE RUEFFER <sdrueffe@watarts.uwaterloo.ca>
> >Reply-To: STEVE RUEFFER <sdrueffe@watarts.uwaterloo.ca>
> >To: chileheadz newsgroup <chile-heads@globalgarden.com>
> >Subject: [CH] Green Hot Sauce Recipe (for Christmas?)
> >Date: Wed, 15 Dec 1999 13:09:39 -0500 (EST)
> >
> >
> >Hello out there!
> >
> >Here is a simple and quick Hot Sauce recipe for those of you out there who
> >like a little GREEN on the table. Especially in time for Christmas to
> >match the usual RED bottles. I have been making this stuff for a couple
> >years now and it never fails to impress... if you like coriander that is.
> >Hope someone can find it useful!
> >
> >Steve's Mean Canadian Green Coriander Hot Sauce
> >(kinda long name huh?)
> >
> >20 Green Habaneros *
> >6 tbsp lime juice
> >8 garlic cloves
> >1 med onion (rough chop)
> >6-8 rouch chop sprigs coriander (or about 1/4 to 1/2 cup)
> >1/4 cup red wine vinegar
> >1/4 tsp salt
> >1/8 cup water
> >1/2 tsp ground black pepper (or to taste)
> >
> >For this recipe I like to use some of the green Habs I always have left
> >from the end of our short Canadian growing season, but I imagine other
> >colored habs would do (although it may somewhat diminish the lovely green
> >color this sauce becomes).
> >
> >Put everything into a food processor and chop at low speed for a minute or
> >so. Then turn the processor to high speed for about 3-5 minutes until the
> >ingredients are nearly liquified. You can add more liquid (i.e., lime
> >juice) if you want a thinnner consistency. Bottle and let sit for a week
> >for maximum flavour blending, although I can never resist using a bottle
> >right away. Even if you wait, it should be ready right in time for your
> >Christmas festivities!
> >
> >It makes approximately two and a half 5oz bottles worth.
> >
> >
> >Have a great holiday all!
> >
> >
> >StEvE
> >
> >----------------------------------------------------------------
> >Steve Rueffer | Research Interests: |
> >Dept of Psychology, U of Waterloo | - Anomalous Experiences |
> >200 University Ave. West | - Life Narratives |
> >Waterloo, Ontario, N2L - 3G1 | - Stress and Coping |
> >Home Phone (519) 571-0834 | |
> >http://arts.uwaterloo.ca/~sdrueffe | Advisor: Dr. A. Cheyne |
> >----------------------------------------------------------------
> >
>
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