Subj : Stock up alert
To : JIM WELLER
From : Shawn Highfield
Date : Sat Jun 18 2022 09:02:22
-=> JIM WELLER wrote to SHAWN HIGHFIELD <=-
JW> Huy Fung uses cayennes. I imagine that other brands will be in short
JW> supply too soon, until the next harvest which is why I stocked up on
JW> Franks this week.
Don't blame you. I have quite a few dried peppers so I'm set for a while.
JW> What's your recipe?
Attached below.
JW> It's not my favourite; I find that it's so mild that by the time
JW> you use enough to get the heat level you want the amount of salt
JW> and vinegar is overpowering. But the price was right and Roslind
JW> prefers milder sauces in small doses.
Mine is mild at the base recipe. But you can easily spice it up.
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: Hot Sauce (Shawn's) **FAVORITE**
Categories: Sauce/Gravy
Yield: 1 Cups
3 Ancho Chili
2 Chipotle Chili
4 Habanero Chili
2/3 c Water
1 T Spice Blend,Garlic, Onion,
-Paprika, Hot Peppers
1/4 t Salt
1/2 c Apple Cider Vinegar
1/2 t Pepper Blend,Black, Pink,
-Sichuan
[Note: Store in fridge - Good for about 3 weeks but it doesn't last long
here. Peppers may change, sometimes I add a ghost pepper if I want
more heat, sometimes less Ancho etc. Depends on the peppers. Could add
Fruit if you want island style]
1) Rehydrate the peppers in warm water
2)Remove stems and seeds (If desired)
3)Throw it all in a sauce pan and simmer for 4-5 minutes until peppers
are soft
4)Adjust thickness with more ACV. Taste for salt / spice / peppers etc
and adjust.
4)Blend the mess together in a small powerful blender
-----
Shawn
... Give me an example of pro and con. Progress and Congress.
