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)

Stuff the tall, slender bottles one-third full of the red-ripe pepper fruits.
Then fill the bottles the rest of the way with sherry (or rum).  Cap them and
leave them sit in the dark for at least a month before use.


Bottled Hell -- From:  Chile Pepper magazine, May/June 1991
============

2 cups fresh or dried Datil peppers, stems removed, chopped
3 cups white vinegar
2 large (32-oz size) bottles catsup

Put the peppers and 1/2 cup of vinegar into blender or food processor.  Blend
for 5 minutes or until smooth.  Put the mixture into a large saucepan; add the
remaining 2 and 1/2 cups of vinegar and both bottles of catsup.  Bring to a
boil and simmer for 10 minutes.  cool slightly and pour into clean glass
bottles or jars.  Cap securely.  Let "age" in refrigerator for 1 week.


Chiltepin House Sauce (Salsa Casera) -- From:  Chile Pepper magazine, May/June
====================================    1991

Note:  Also called Chiltepin paste.  Chiltepins are those exceedingly hot and
tiny little peppers that look like small red berries.  Makes 2 cups.

2 cups Chiltepins
8 to 10 cloves garlic
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon coriander seed
1 cup water
1 cup cider vinegar

Combine all ingredients in a blender and puree on high speed for 3 to 4
minutes.  Refrigerate for one day to blend the flavors.  It keeps indefinitely
in the refrigerator.


New Mexico Red Chile Sauce -- From: Chile Pepper magazine, Sept/Oct 1991
==========================

Makes 2 1/2 to 3 cups.  Be sure to double or triple the recipe if you are
planning on canning the sauce.

10 to 12 dried red New Mexican [or dried Anaheim] chiles, stems and seeds
   removed
3 cups water
2 Tablespoons vegetable oil
1 medium onion, chopeed
2 cloves garlic, chopped

Rince off the chiles and place them in a pot with the water.  Bring to a boil,
reduce the heat and simmer for 15 to 20 minutes to soften.

Saute the onion and garlic in the oil until soft.

Place all the ingredients, including the chile water, in a blender and puree
until smooth.  Strain the mixture for a smooth sauce [personally, I don't
bother -- CMT].

[To can:  Fill sterilized 1-pint jars, cap, and process in a pressure canner
at 15 lbs pressure for 15 minutes.  -- CMT]


New Mexico Green Chile Sauce -- From:  Chile Pepper magazine, Sept/Oct 1991
============================

Makes 1 to 1 1/2 cups.  Be sure to double or triple recipe if planning on
canning the sauce.
1 cup chopped green New Mexico [or Anaheim] chile, roasted, peeled, stems
   removed
1 small onion, chopped
1 clove garlic, minced
2 Tablespoons vegetable oil (lard is traditional)
1 Tablespoon flour
1 small tomato, peeled and chopped [or substitute green tomatillos, if
   desired]
1 cup chicken broth or water
1/4 teaspoon ground cumin [Note:  If canning this sauce, you should add a
   pinch of fresh cumin at the time you use the sauce, since the cumin tends
   to lose it's "punch" when canned.]

Saute the onion and garlic in the oil until soft.

Stir in the flour and blend well.  Simmer for a douple of minutes to cook the
flour.

Add the remaining ingredients, bring to a boil, reduce the heat and simmer
until the sauce has thickened.

[To can:  Fill sterilized 1-pint jars, cap, and process in a pressure canner
at 15 lbs pressure for 15 minutes.  -- CMT]
---
 . DeLuxe. 1.26b #457sa . When the going gets weird, the weird turn pro!!