July 12, 1999
Purpose
The intent of this recipe was to allow me to turn a handful of fresh peppers into a hot sauce as quickly and easily as possible.
5 Red Chili Peppers - I think they were Cayenne (perhaps De Arbol or Cora)
1/2 cup White Vinegar (used ~1T Balsamic)
2oz White Onion
1 clove Garlic
1t Lime Juice
salt
Directions:
- roast peppers
- peel peppers
- blanch peppers in boiling vinegar for 3 minutes; save vinegar
- throw peppers into blender with onion, garlic, lime juice, salt; blend until smooth; add vinegar as necessary for desired consistency.
- makes about 4 fl.oz
Evaluation:
- great flavour of peppers and onions; too much garlic.
- added back too much vinegar, but still almost too thick to get it out of the bottle!
- Heat: a little less than Tabasco, so you can use it liberally!
thesandmage@netscape.net
www.angelfire.com/sc/cosmo
