Subj : Re: Grinder

Subj : Re: Grinder
To : Shawn Highfield
From : Dave Drum
Date : Sun Feb 16 2025 13:38:00

-=> Shawn Highfield wrote to Dave Drum <=-

DD> Looking at the ingredients list/recipe for each sauce shows that the
DD> chilies used are widely separated on the Scoville Heat Index with the
DD> chilies used in Frank's coming in at less than halfs as hot asa the
DD> tabasco chiliesused in Tabasco sauce.

SH> I still find tabasco more mild. LOL Maybe I just have a really got
SH> bottle of Frank's?

Unless some smart-a$$ 'set you up' w/a spiked bottle of Reanks I don't
see how.MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Copycat Franks Red Hot Sauce
Categories: Five, Chilies, Vegetables
Yield: 6 servings

18 Fresh cayenne peppers;
- stemmed
1 1/2 c White vinegar
2 ts Minced garlic
1 ta Salt
1 ts Garlic powder

There are two different ways to prepare this sauce. You
can use fresh cayenne peppers, or you can use cayenne
peppers from your garden that you have canned.

If you're using fresh cayenne peppers, simply remove the
ends and measure all of the ingredients into a small
saucepan.

Heat over medium heat until boiling.

Reduce the heat slightly, but so the mixture continues
to boil.

Simmer about 20-25 minutes.

Remove the mixture from heat, carefully pour it into a
blender & puree until thick and smooth.

Transfer the mixture back into the saucepan and simmer
another 15 minutes.

USING CANNED CAYENNE PEPPERS. If you're using canned
cayenne peppers, which is what we used in this
particular recipe --.

In a blender add 18 peppers, 1 cup of vinegar (we used
the juice from our home-canned peppers), garlic, salt,
and garlic powder.

Cover and puree until smooth.

Transfer to a saucepan and bring to a boil.

Reduce heat and simmer for 20 minutes.

The sauce is much better if you allow the flavors to
marry overnight in the fridge, but if you don't have
enough time to let it marinate overnight it will still
turn out great wings!

RECIPE FROM: https://www.food.com

Uncle Dirty Dave's Archives

MMMMM

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Tabasco Sauce
Categories: Five, Chilies
Yield:

MMMMM-----------------FERMENTED TABASCO SAUCE------------------------
5 oz Tbasco peppers; rough chop'd
2 1/2 tb Sea salt
1 qt Uchlorinated water
1 c Wite wine vinegar

MMMMM---------------NON-FERMENTED TABASCO SAUCE----------------------
5 oz Tabasco peppers
1/4 ts Slt
1 c Ewhite wine vinegar

FOR THE FERMENTED VERSION First, ferment the tabasco
peppers. You can process them to coarsely chop them or
rough chop them with a knife. Pack them into a jar,
leaving at least 1 inch of head space.

The peppers may rise a bit when fermenting.

Next, mix 1 quart unchlorinated water with 2 tablespoons
sea salt. Pour just enough brine over the peppers to
cover them, pressing them down a bit as you go.

It is important to keep the peppers covered with brine
to avoid spoilage. Check this daily.

Screw on the lid and set the jar away from direct
sunlight to ferment for at least 1 week. Ideal
temperatures are between 55-75 degrees F.

The most active fermentation period is between 1-2
weeks, so be sure to monitor it during this time. “Burp”
the jars often by unscrewing the lid a bit to let out
some of the accumulating gases.

Or, use an airlock or membrane for easier fermenting.
See our page, “How to Make Fermented Pepper Mash”, for
further instruction.

After 1-2 weeks, the fermenting activity will diminish
and the brine will turn cloudy and taste acidic.
Fermenting red serrano peppers in a jar with brine

Pour the fermented tabasco peppers, including brine,
into a pot along with vinegar.

Alternatively, you can strain and toss the brine, then
add the solids to a pot with vinegar and 1/2 cup water
or more as desired + 1/4 teaspoon salt.

Or use only a part of the brine for a thicker sauce.
More brine = more salty. Bring to a quick boil. Reduce
heat and simmer for 15 minutes.

Cool slightly then add to a food processor. Process
until smooth.

Strain the mixture to remove the solids. Pour into hot
sauce bottles and enjoy. You can adjust the volume with
additional water and/or vinegar.

FOR THE NON-FERMENTED VERSION Add the tabasco peppers,
vinegar and ¼ teaspoon salt to a small pot.

Bring the mixture to a quick boil, then reduce the heat
and simmer for 15 minutes to soften.

Cool slightly, then add to a food processor. Process
until smooth.

Processing the tabasco peppers in a food procesor

Strain the pepper seeds and pulp mixture to remove the
solids. Look at how much of the seeds and pulp remains.

Pour into hot sauce bottles and enjoy.

RECIPE FROM: https://www.chilipeppermadness.com

Uncle Dirty Dave's Archives

MMMMM

DD> Fortunately the only food to which I an allergic is bananananas. And
DD> I never did like then anyway. Haven't tried their cousins like
DD> plantains ot cherimoya.

SH> I don't like banananananananas on their own, but I really like them in
SH> a muffin or bread or something like that.

SH> Shawn
SH> ... It is worse still to be ignorant of your ignorance.

SH> --- Grumble
SH> * Origin: Dirty Ole' Town (1:229/452)

... "When someone cares for you, count your blessings." -- Brigitte Nicole
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