Text 9729, 63 rader
Skriven 2011-04-19 11:12:17 av Dave Drum (1:18/200.0)
   Kommentar till text 9701 av MICHAEL LOO (1:123/140)
Ärende: northern heat
=====================
-=> MICHAEL LOO wrote to JIM WELLER <=-

 ML> In Vietnam putting a squirt of sriracha in your pho is
 ML> considered extreme barbarism.

Then I am extremely barbarous.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
 Categories: Five, Sauces, Chilies, Condiments, Udd
      Yield: 1 Quart
 
      1 qt Mason jar
      1 tb Salt; plain
      1 pt Chilies; dried (Serrano,
           - Cayenne, Tabasco, etc.
      1 pt Garlic cloves; peeled
           Distilled white vinegar

  Here's my only hot sauce recipe - you can use whatever
  peppers you like. I start with dried peppers and let the
  vinegar rehydrate them. And since the sauce isn't fermented
  you don't get that sour, musty taste that I hate about
  Tabasco.

  Fill the Mason jar with the dried chilies and peeled garlic.
  Dissolve the tablespoon of salt in a cup of white vinegar
  and pour over the chilies and garlic. Top up the jar with
  more vinegar and put the jar in a low traffic area to let
  the chilies rehydrate for a few weeks. Add vinegar as needed
  to keep the jar full.

  After a week or so empty the contents of the jar into a
  blender or food processor and puree. Add vinegar (or water)
  to get to your desired thickness. I like mine to be fairly
  thick (like catsup with an attitude) instead of runny like
  Tabasco. As there is plenty of vegetable pulp in this mix,
  thick is easy.

  You can decant into smaller bottles or keep in the quart
  jug. I have kept some in the ice box for as long as five
  weeks with no ill effects. I can't seem to get it to last
  any longer than that. Apparently the longer it sits in the
  ice box the more of it disappears.

  This is a moderately successful attempt to make my own
  "Huy Fong Sriracha Sauce". It's more garlicky than Huy
  Fong and moderately spicy and goes well on almost anything.
  Which, I suspect is why I have never had a batch last more
  than five weeks from the time it is ready to serve.

  Devised, made. tested, named and approved in Uncle Dirty
  Dave's Kitchen. In the heart of the Great American Outback.

  MM Format by Dave Drum - 18 February 2001

  From: Uncle Dirty Dave's Kitchen

MMMMM 
... Why then the world's mine oyster, Which I with sword will open-Shakespeare
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