Subj : Re: Peas was: Chilies
To : Ruth Haffly
From : Dave Drum
Date : Thu Dec 12 2024 06:11:34
-=> Ruth Haffly wrote to Dave Drum <=-
DD> NOTE: Not even wasabi can rescue mushy peas. Leave the
DD> peas off and I'll gladly eat this. -- UDD
RH> Ever see the movie "Cars 2"? the tractor character (voiced by Larry the
RH> Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
RH> and after recivering, announces that the "pistacio ice cream is
RH> spoiled". I'll take wasabi in (very) small amounts with sushi but think
RH> of that clip when I have it.
DD> I saw the original "Cars" but took a pass on the sequel. And as most
DD> here know I do like spicy stuff. Just not silly about it.
RH> Our heat level has gone down since we moved East. Cooking/eating local,
RH> just don't have the heat in foods that the West has. One exception and
RH> even that's not as hot as out west is eastern NC pulled pork bbq. The
RH> sauce is basically vinegar and red & black pepper flakes. Properly
RH> cooked, the whole hog is mopped with it several times while cooking,
RH> then when it is done and the meat is chopped, more is mixed in. More is
RH> available, usually on the table, so you can add more if desired. I like
RH> it a lot better than the western NC red sauce or the Lexington hybrid.
I fail to understand the names/marketing claimss of some of the hot stuff
being sold these days. Death peppers, Scorpion whatever, etc. Are all of
their intended customers masochists?
DD> ... Beyond tasty spicy and heading towards stupid spicy.
RH> Good way to describe some foods I've had, especially chilis. I make
RH> mine tasty spicy.
Bland is almost as bad a too fiery. Except you and fix bland and you
can't remove heat very successfully. Bv)=
1 qt Mason jar
1 tb Salt; plain, non-iodized
1 pt Chilies; dried Serrano,
- Cayenne, Tabasco, etc.
1 pt Garlic cloves; peeled
Distilled white vinegar
Fill the Mason jar with the dried chilies and peeled
garlic. Dissolve the tablespoon of salt in a cup of
white vinegar and pour over the chilies and garlic.
Top up the jar with more vinegar and put the jar in
a low traffic area to let the chilies rehydrate for
a day or a few weeks. Add vinegar as needed to keep
the jar full.
When the chilies are rehydrated empty the contents of
the jar into a blender or food processor and puree.
Add vinegar (or water) to get to your desired
thickness. I like mine to be fairly thick (like catsup
with an attitude) instead of runny like Tabasco. As
there is plenty of vegetable pulp in this mix, thick
is easy.
You can decant into smaller bottles or keep in the
quart jug.
I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.
This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.
Devised, made. tested, named and approved in Uncle
Dirty Dave's Kitchen. In the heart of the Great
American Outback.
MM Format and Recipe by Dave Drum - 23 February 1998
Uncle Dirty Dave's Kitchen
MMMMM
... "Never think you've seen the last of anything." -- Eudora Welty
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