GoGo84
01-16-2004, 01:34 PM
Tabasco Style Sauce
1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt
Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator.
Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.
Yield: 2 cups
Boosted Heinz Ketchup
6 pounds ripe tomatoes, chopped
1 small purple onion, peeled and chopped
2 teaspoons dried Italian parsley
1 1/2 cups malt vinegar
1/2 cup plus 2 tablespoons packed brown sugar
3/4 teaspoon salt
Dash of white pepper
1/2 teaspoon habanero powder (or more to taste)
1 cinnamon stick, halved
1/2 whole nutmeg, tapped carefully with a hammer to split
1/2 teaspoon mustard seeds
1 teaspoon fennel seeds
Place the tomatoes, onion, and parsley in a 4 to 5 quart heavy pot. Bring the ingredients to a boil over high heat, reduce the heat to medium, and cook until the tomatoes are softened, about 20 to 25 minutes.
Press the tomato mixture through a fine sieve, pressing hard on the solids with the back of a broad wooden spoon to release the puree. Return the puree to the pot and discard the solids.
Add the vinegar, sugar, salt, white pepper, and the powdered habanero chile to the puree. Tie the remaining ingredients in several layers of cheesecloth, and add them to the pot. Bring the mixture to a boil over high heat, reduce the heat to medium, and cook 2 to 2 1/2 hours, uncovered. As it cooks, periodically remove the froth that rises and stir down the sides. When the mixture is very thick, remove the tied spices.
Ladle the ketchup into a jar. Allow it to cool, and refrigerate. It keeps indefinitely.
Yield: 2 1/2 cups
Son of A Bitch Hot Pepper Sauce
1/2 pound red habanero chiles, seeds and stems removed
1 white onion, chopped
2 cloves garlic, chopped
1/2 cup cider vinegar
1/2 cup lime juice (or lemon juice)
2 tablespoons water
1 medium papaya, boiled until tender, peeled, seeded, and finely chopped
1 tomato, finely chopped
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon ground nutmeg
2 tablespoons dry mustard
1/2 teaspoon turmeric
Combine the chiles, onion, garlic, papaya, and tomato in a food processor and puree (you may have to do this in batches). Remove to a shallow bowl.
Combine the vinegar, lime juice, and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard, and turmeric. Pour this hot, spiced mixture over the reserved puree and mix thoroughly. It will last up to eight weeks in the refrigerator.
Yield: 3 to 4 cups
Now Taking Recipe Requests, as long as the admins allow it
Whit
1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt
Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator.
Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.
Yield: 2 cups
Boosted Heinz Ketchup
6 pounds ripe tomatoes, chopped
1 small purple onion, peeled and chopped
2 teaspoons dried Italian parsley
1 1/2 cups malt vinegar
1/2 cup plus 2 tablespoons packed brown sugar
3/4 teaspoon salt
Dash of white pepper
1/2 teaspoon habanero powder (or more to taste)
1 cinnamon stick, halved
1/2 whole nutmeg, tapped carefully with a hammer to split
1/2 teaspoon mustard seeds
1 teaspoon fennel seeds
Place the tomatoes, onion, and parsley in a 4 to 5 quart heavy pot. Bring the ingredients to a boil over high heat, reduce the heat to medium, and cook until the tomatoes are softened, about 20 to 25 minutes.
Press the tomato mixture through a fine sieve, pressing hard on the solids with the back of a broad wooden spoon to release the puree. Return the puree to the pot and discard the solids.
Add the vinegar, sugar, salt, white pepper, and the powdered habanero chile to the puree. Tie the remaining ingredients in several layers of cheesecloth, and add them to the pot. Bring the mixture to a boil over high heat, reduce the heat to medium, and cook 2 to 2 1/2 hours, uncovered. As it cooks, periodically remove the froth that rises and stir down the sides. When the mixture is very thick, remove the tied spices.
Ladle the ketchup into a jar. Allow it to cool, and refrigerate. It keeps indefinitely.
Yield: 2 1/2 cups
Son of A Bitch Hot Pepper Sauce
1/2 pound red habanero chiles, seeds and stems removed
1 white onion, chopped
2 cloves garlic, chopped
1/2 cup cider vinegar
1/2 cup lime juice (or lemon juice)
2 tablespoons water
1 medium papaya, boiled until tender, peeled, seeded, and finely chopped
1 tomato, finely chopped
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon ground nutmeg
2 tablespoons dry mustard
1/2 teaspoon turmeric
Combine the chiles, onion, garlic, papaya, and tomato in a food processor and puree (you may have to do this in batches). Remove to a shallow bowl.
Combine the vinegar, lime juice, and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard, and turmeric. Pour this hot, spiced mixture over the reserved puree and mix thoroughly. It will last up to eight weeks in the refrigerator.
Yield: 3 to 4 cups
Now Taking Recipe Requests, as long as the admins allow it
Whit