Let's Make Hot Sauce Discussion
koreyk
16 years ago
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John__ShowMe__USA
16 years agolast modified: 9 years agokoreyk
16 years agolast modified: 9 years agoRelated Discussions
Hot sauce making for dummies.
Comments (20)>You mean like child-proof caps and plenty of dire warnings?No, but I do wear a swim mask and snorkel, to avoid inhaling the fumes. I do the same when chopping a lot of onions, and so I store my snorkel in the kitchen - I have to store it somewhere, and I chop onions and chilies more often than I go diving these days. It used to be the other way around. I only wear one glove - on my left hand, as my right hand is holding the knife and is not in danger. Lars...See MoreMaking Hot Sauce At Home!
Comments (11)Although not what you would call a salsa, one of my families favorite sauces is Green Chili Sauce made from Hatch or Nu-Mex peppers. It takes a fair amount of work and time to make, so we make it in large batches and freeze it for later use. I assume it can be canned if one goes to the trouble of pressure canning. My family really enjoys Mexican and Tex-Mex cooking at home, and this sauce is a staple used with green chicken enchiladas, chili rellenos, chimis, etc The recipe that follows is the basic found in many places and is the minimum basic one unit of measure.  1 small onion, finely chopped  1 clove garlic, minced  2 tablespoons vegetable oil  1 tablespoon all-purpose flour  2 to 3 cups chicken broth  1 cup chopped green New Mexico chile, roasted, peeled, stems removed  1 small tomato, peeled and chopped In a medium skillet, heat the oil and sauté the onion and garlic until they are soft. Stir in the flour and blend well. Simmer for a couple of minutes to cook the flour, being careful it does not brown. Slowly add the broth and stir until smooth. Stir in the remaining ingredients, bring to a boil, then reduce the heat and simmer until the sauce has thickened, about 15 minutes. To finish, use an immersion blender to puree to a smooth consistency. A regular blender can be used to puree if an immersion blender is not available....See MoreTips For Making Hot Sauce
Comments (2)Hi! Please see the thread below for a detailed discussion. 1. mix it 2. I didn't 3. I fermented until there were no more bubbles (3 or so weeks), I then ran the ferment through a food mill, heated to a boil and boiled for 5 minutes, added vinegar (1/3 vinegar to 2/3 ferment, put in canning jars and processed in a water bath for 15 minutes. I'm sure there are more ways to do this then there are chili pepper varieties, but that's what I did and I'm happy with the result. If you don't water bath then I think you have to leave it in the fridge so it doesn't spoil. http://forums.gardenweb.com/forums/load/pepper/msg082144132801.html?84...See MoreHot Sauces / Jerk Sauce
Comments (6)I think I might try the Hot & Sweet Tamarind with a Indian type grilled chicken. This recipe is from the Pioneer Woman.... Indian Grilled Chicken Marinated in Milk/yogurt Chicken pieces (whatever kind your family eats)- must have the bone and skin still on. Plain yogurt 2% Milk Garam Masala spice Kosher Salt Black Pepper Marinate chicken OVERNIGHT in a mixture of all ingredients. Heat grill to around 300-400 Place chicken skin down on grill and bake for until internal temp is 140. Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes. Remove from grill and let it âÂÂrestâ for at least 3 minutes. Garam masala is best made fresh just before you begin cooking, but if you havenÂt got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place. Prep Time: 10 minutes Cook Time: 4 minutes Total Time: 14 minutesIngredients: Â4 tbsps coriander seeds Â1 tbsp cumin seeds Â1 tbsp black peppercorns Â1 ½ tsps black cumin seeds (shahjeera) Â1 ½ tsps dry ginger ¾ tsp black cardamom (3-4 large pods approx) ¾ tsp cloves ¾ tsp cinnamon (2 X 1" pieces) ¾ tsp crushed bay leaves Preparation: ÂHeat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. ÂWhen the spices are roasted turn of the flame and allow them to cool. ÂOnce cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. ÂGrind them all together, to a fine powder in a clean, dry coffee grinder. ÂStore in an air-tight container in a cool, dark place....See Morespecialk79
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