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2003-01-28
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From: "Drabzz" <drabzz@btopenworld.com>
Subject: Fiery Hot Habanero Pepper Sauce
Date: Sunday, September 29, 2002 11:46 PM
Fiery hot sauces are legion in the Caribbean, most of which contain
habaneros; either mixed or exclusively.
I find the best way to use habaneros is by making up a pepper sauce. This
way you can accurately gauge how much heat you are adding to any dish. The
heat of individual peppers can vary enormously (even those from the same
plant), so a sauce tends to homogenize the heat; making it easier for you to
assess the amount to add to any dish.
Always wear latex or household gloves when handling the peppers - if you
don't, you will regret it!
Sauce recipe:
16 whole habaneros
1 oz onion
1 clove garlic
2 tsp sugar
4 Tbsp white malt vinegar (or white wine vinegar)
Blend all ingredients to whatever consistency you desire. I like to leave it
still quite rough - like Bick's relish.
Heat to boiling and simmer for 20 minutes. Spoon the cooked sauce into a
preheated preserve jar and seal.
Leave the jar in a cool, dark place for one month (at least) to develop a
good flavour.
Note:
Some people may wish to use a mix of peppers to achieve different flavours.
I will always use fresh habaneros in favour of dried ones.
Regards,
Drabzz
Eat well - be well.
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