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)


Once jars are completely cooled, test for an airtight seal by pressing down
center of each lid.  Lid should stay down.  Label and date jars, then store
upright in a cool, dark, and dry room or pantry.

Store at least 48 hours, preferably 2 weeks, before using.  Refrigerate after
opening.


Jackie's Trinidad Hot Sauce -- From: Sugar Reef Caribbean Cooking
===========================

Makes 2 pints.

1 green papaya, peeled, seeded and roughly chopped
10 Scotch bonnet (or habanero) peppers, seeded
2 onions, quartered
3 cloves garlic
Grated rind of 1 lime
1/2 cup lime juice
1 1/2 cups malt vinegar
1 teaspoon salt
1/4 cup prepared yellow mustard [any cheap yellow mustard is best]

Puree the papaya, Scotch bonnet peppers, onions, garlic, lime rind, and lime
juice in a food processor.  Transfer to a medium saucepan and stir in the
vinegar, salt, and mustard.  Simmer the mixture over low heat for 20 minutes,
stirring occasionally.  Bottle the sauce in hot sterilized jars.  [Note:  I
pressure can this in 1-pint containers at 15 lbs pressure for 15 minutes.
Since the vinegar is simmered for so long, you can't safely assume that just
bottling and processing in a water bath will be sufficient. -- CMT]


Pickled Hot Peppers (or Bell Peppers) -- From:  Putting Food By, originally
=====================================    from U. of Calif. publication #4080

Makes 8 pints.

4 quarts peppers
4 cups vinegar  [Use either distilled white vinegar, or if desired
   malt vinegar]
4 cups water
4 teaspoons salt
Olive oil (optional) [I omit this, personally.  -- CMT]

Wash peppers thoroughly.  [Here, my own instructions start as I follow a
different procedure than that outlined in the recipe. -- CMT]  I use whole
peppers if they are small (Thai hot peppers, sanatakas, jalapenos, though
jalapenos can also be cut into "coins").  If peppers are large (Portuguese,
Anaheims, New Mexico, Anchos, etc.), leave whole if you like but take a knifeand make long slits (approximately 3 per pepper) down the length of the pepper
to allow the vinegar to seep into the fruits.  For round cherry peppers, I
stem the peppers and cut them in half lengthwise.  [Begin original recipe
again. -- CMT]

Mix vinegar and water; heat to 150-160 deg F (66-71 deg C) about to the
simmering point.  Since it is rather volatile, vinegar should NOT boil a long
time.  Pack peppers rather tightlyinto jars.  Pour hot vinegar and water over
the peppers to 1/2 inch of jar rim.  If oil is desired, add vinegar to only
3/4 inch of jar top.  Add olive oil to come 1/2 inch from top.  The peppers
will be coated with oil when they pass through the oil layer as you use them.
Add salt to taste, seal, and process 15 minutes in simmering (180-185 deg F or
82-85 deg C) Hot-Water Bath.

Variation/Addition:  I sometimes like to add a whole unpeeled clove of garlic
first into the jars along with a few each of white and black whole
peppercorns.  This is especially nice if you plan on giving the canned peppers
as gifts.

Note:  You must pack the whole peppers pretty tightly (especially those little
peppers) to keep them from floating to the top of the jar once the vinegar
mixture is added.


Louisiana Tabasco Sauce -- From:  Chile Pepper magazine, May/June 1990
=======================

Makes 2 cups.  You can use chiles other than Tabasco for a different-tasting
sauce.

Note:  The recipe for true Tabasco brand hot sauce is a long-guarded secret.
In addition, the Tabasco folks make a hot pepper "mash" and let this ferment
long before the peppers are used in their secret recipe.  This process is what
gives Tabasco brand pepper sauce its unique flavor.  This recipe does not
attempt to replicate that sauce.  Instead, this is a standard Louisiana hot
sauce recipe.  If desired, you can add some garlic powder and/or onion powder
to flavor the sauce somewhat.  Ground white pepper added is also a nice touch.

1 lb Tabasco chiles, chopped  [or other hot pepper variety]
2 cups distilled white vinegar
2 teaspoons salt

Combine the chiles and the vinegar and heat.  Stir in the salt and simmer for
5 minutes.  Place all the ingredients in a blender and puree until smooth.
Add more vinegar if the sauce needs thinning.  Allow to steep for a couple of

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