From: steven.frank%acc1bbs@ssr.com (Steven Frank) 
Newsgroups: rec.food.cooking
Subject: Request for HOT peppers (
Date: 28 Dec 92 07:11:00 GMT
Distribution: world
Organization: Advanced Computer Concepts BBS, New Rochelle, NY 914-654-1981
Reply-To: steven.frank%acc1bbs@ssr.com (Steven Frank) 

(Continued from the previous message)

weeks before using.

[Note:  Store in a dark place, or in light-resistent bottles as the sauce will
discolor otherwise.  Dark beer bottles work well, in fact.  My husband home-
brews beer and even has a bottle capper, so we sterilize the dark beer bottles
and cap them with caps he buys through his homebrew supplier.  The bottles can
be processed in a boiling-water bath for extra safety and for longer storage.]


Homemade Hot Chile Paste (or simple Sambal Oelek) -- My own recipe (Carol
=================================================    Miller-Tutzauer)

Ripe red chiles, stems removed but do not deseed (ripe, red jalapenos work
   well; for a super hot paste, use a hotter variety pepper, like sanatakas,
   tabascos, or thai peppers)
Fresly squeezed lime juice
Salt (non-iodized)
Water
1/2-pt jelly/canning jars and canning lids & rings

Puree chiles in a food processor.  Pour "pepper mash" into a saucepan along
with enough water to form a medium-thin consistency.  Simmer the chile mixture
for about 5 minutes, or until the chile paste thickens somewhat and chiles are
slightly cooked.

Spoon chile mixture into the small jelly/canning jars, leaving 3/4 inch
headspace.  Add 1/4 tsp salt and 1 Tbsp lime juice to each jar.  Cap and
process in a pressure canner for 10 minutes at 15 lbs pressure.

Note:  You can also make a "green chile paste" by using green chiles, though
the color will not be as strikingly green as the fresh peppers.  Process in
the same manner as for the hot chile peppers.  WARNING:  Do not can this stuff
in anything but those very small jelly-jar-size canning jars.  The paste is
too thick for proper processing in larger containers.  Refrigerate any unused
portion after opening.  (And, of course, store unopened canned jars in a dry,
cool, dark place.)


Homemade Hot Pepper Powder -- My own recipe (Carol Miller-Tutzauer)
==========================

Take long hot red chile peppers (I use cayennes or Portuguese hots) and place
them in the oven on a pizza stone (or clay tiles) at 150 deg F. and leave
overnight.  The next morning, check to see that they are dried and only
slightly pliable.  If not completely dried, leave in the oven until they are.

Remove the stems from the dried hot red peppers and process in a spice
grinder.  (We have a Braun coffee grinder that we use as a spice grinder
instead of for coffee.  Never use the same grinder for coffee and spices as
spices ground in a grinder used for coffee will taste too much like coffee.)When ground to a fine powder, pour into a jar and store away with the rest of
your spices.

Note:  Drying the peppers in the oven gives them a slightly more "roasted
flavor."  You can also sun dry your hot peppers (in "ristras", if desired),
but my experience is that, unless you are drying small hot peppers, this is
only possible in southern states with low humidity.  A food dehydrater may
work, but I've never tried that.  Some people have also suggested laying out
the food to be dried inside your car, parked in the hot sun, with the windows
all rolled up.  I've never tried that either.  I just put them in the oven
overnight at the lowest temperature my oven will maintain safely (i.e.,
without blowing out -- I have a gas oven).


Hot Chile Olive Oil -- My own recipe (Carol Miller-Tutzauer)
===================

Dry small hot red peppers (thai, sanataka, bird peppers) in a cool dry place
in your house or covered by a screen outdoors (so the birds don't run off with
them ;-).  Stuff a thin-necked clear bottle about 1/2 full with the dried
chile peppers.  Drop in about 8-10 whole black peppercorns as well.  Fill the
bottles to within 1/2 inch of the top with a very high quality extra-virgin
olive oil.  Store away in a dark place for a minimum of 2 months.

Use as you would olive oil -- for salad dressings or sauteeing -- but get some
added "zip" to your food.  If sauteeing, let a chile or two fall into the pan
and heat along with the oil before sauteeing.

===

Here's some recipes that I've also collected, some of them more recently, but
haven't tried yet:


Ann's Bermudian Spiced Sherry Pepper -- From: Ann Swan of Westchester, PA, as
====================================    reported in National Gardening
                                        magazine, Nov/Dec 1991
Note:  To make Spiced Rum Pepper, just substitute a good, dark, Caribbean rum
for the sherry.

Tall, slender-necked sauce bottles, preferably clear (for visual appeal)
Red, ripe, small, thin-skinned hot peppers such as Bird, Tabasco, Thai,
   Sanataka, or Ethel Jane varieties
Dry sherry (or dark rum)


(Continued in the next message)
---
 . DeLuxe. 1.26b #457sa . When the going gets weird, the weird turn pro!!
 
Newsgroups: rec.food.cooking