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) 

DO>From: deniseo@hpmwtd.sr.hp.com (Denise O'Connor)
DO>Date: Thu, 17 Dec 1992 18:49:43 GMT
DO>Subject: Request for HOT peppers
DO>Message-ID: <12740246@hpmwdjs2.sr.hp.com>
DO>Newsgroups: rec.food.cooking

DO> Recipe for the HOTTEST chili peppers to use in cooking.

Try some of this stuff.

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title:  Chile Pepper Stuff
Keywords:  Sauces, Chile, Vegetarian

From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Date: 29 Aug 92 12:59:00 GMT

Last year, folks over on rec.gardens wanted me to post my recipes for things
like hot pepper sauce, chile paste, etc etc.  Some of the stuff I can to enjoy
all winter; other things require nothing more than storing away in your pantry
or refrigerator.  In any case, since someone recently requested info on
canning and preserving chile peppers, I thought it might be a good time to
re-post these recipes.

So, in anticipation of all those chile peppers you chile heads will
have on your hands once your crop of chile peppers starts producing,
here are some recipes for saving away the fiery fruits for enjoyment
long after the growing season is over.

Carol  <riacmt@ubvms.cc.buffalo.edu>

===

Ground Hot Pepper Vinegar -- From: The Prudhomme Family Cookbook
=========================

Makes 2 pints.  Select firm peppers that are as fresh and unblemished
as possible.  Green and/or red ones work equally well.  Cayennes are
probably the least hot and the most flavorful, but you can substitute
Tabasco, jalapeno, bird's eye, or other fresh peppers, or any
combination.  Eldon grinds or minces his peppers, but if you prefer you
can chop them.  (Allie, for example, coarsely chopes hers.)

Ground Hot Pepper Vinegar is used as a condiment -- for example, with
gumbos, jambalayas, and dried-bean dishes -- but it's also wonderful
cooked into sauces and other foods, used as a marinade, and added to
salad dressing [definitely -- CMT].  Experiment with it!

1 1/4 lbs cayenne or other hop peppers, washed thoroughly, trimmed of stems,
   but not seeded
2 1/2 cups white distilled vinegar [Note:  For safety reasons, be sure to
   use undiluted vinegar, be sure to use WHITE distilled vinegar, and do
   not decrease the amount of vinegar.]
1 Tablespoon salt [Personally, I reduce this in half, as folks from Louisiana
   tend to eat their food saltier than I do these days. -- CMT]

Assemble all utensils before starting.  You will need a water-bath canner with
a rack and lid or a very deep pot with rack and lid.  It must be deep enough
to cover the upright jars (sitting on the rack) with 1 to 2 inches of water
and still allow space for brisk boiling once the pan is covered.  And you'll
need 2 freshly scrubbed pint-size canning jars, metal rings, brand-new self-
sealinglids, and a few clean dish towels.  Fill the canner or pot with water
and bring to a near boil (this takes quite a bit of time!) before beginning to
fill the jars.  Have extra boiling water ready in case yo need to add more
water to the canner once the jars are in it.

Submerge the clean jars (you will need two pint jars for the amount made in a
single recipe given here) in water and sterilize by boiling as directed by the
manufacturer, but for a minimum of 15 to 20 minutes.  Leave jars in the hot
water until ready to fill.  Wash and boil lids and rings according to
manufacturer's directions.

Trim any bruises, decay, or other imperfections from the peppers.  Process the
peppers in a food processor a few seconds until minced.  Set aside.

Bring the vinegar to a boil in a 1-quart saucepan over high heat.  [NOTE:  I
DO NOT recommend bringing the vinegar to a boil.  Most of my canning books
warn against such a practice since this reduces the anti-bacterial
effectiveness of the vinegar.  Instead, bring the vinegar to JUST BELOW a
boil.  -- CMT]  Meanwhile, spoon half the minced peppers into each of the very
hot jars up to no higher than 1 1/2 inches from the rims, without packing
peppers down tightly.  Add 1 1/2 teaspoons salt to each jar [I use a scant 1
teaspoon myself -- CMT], then pour the boiling vinegar over the peppers,
leaving headspace of 1/2 inch from the rim; if not, add more.  Then promptly
wipe rims well with a clean, damp cloth and place hot lids on top with sealing
compound (i.e. rubber edges) down; screw on metal rings firmly but not too
tightly.
Immediately place filled jars upright on a rack in the water=bath canner, or
deep pot, filled with hot but not boiling water.  Arrange jars so they don't
touch each other or sides of pot.  If necessary, add boiling water around but
not on jars to cover jar tops by 1 to 2 inches.  cover pan and bring water to
a rolling boil over high heat.  Then boil 10 minutes for pints (correct this
for high-altitudes if you live at 1,000-ft or higher altitude).  Immediately
remove jars with canning tongs and place upright and at least 2 inches apart
on a wooden surface or on folded dish towels to cool at room temperature, awayfrom drafts.  Do not cover.

(Continued in the next message)
---
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