posted
The chiles are red, it is time for sauce-making.
If you have chile peppers in your garden, wait until a bunch get red, and do the following. This is a basic recipe I use. I like to feature the taste of the chile variety, or a blend of varieties, and do not add spices. However, it is good with ginger, or any other flavors you like. I just like a pure-as-possible chile flavor.
Take a pile of red chiles(you could use green)
Chop them up coarsely(food processor OK), being careful to avoid touching your eyes and sensitive body parts.
Dump chopped chiles in pan with some salt. i also add a peeled clove of garlic or two or five.
Cover with the vinegar of your choice. i have been using red wine vinegar.
Boil for about 10-15 minutes. Let steep and cool.
Put the whole shebang in a blender and puree until smooth. I do not remove seeds.
Pour into jars and leave in the fridge for a few weeks to steep.
After three weeks, you may strain the sauce through cheescloth. (I don't.) If you do, save the goop and use as sandwich spread.
That is all.
Try different chiles, different amounts of garlic, sautee some veggies or even a little fruit in with the chiles. Whatever. Add more vinegar if you want/need a thinner sauce, use less vinegar for a paste.
Posts: 10890 | Registered: May 2003
| IP: Logged |
posted
My dad roasts his chiles in the oven to roast, then cools, removes seeds of the killer ones and all stems, and chops. Then add chopped onions and garlic, fresh lemon or lime juice, salt to taste, a pinch of sugar if it's a bit bitter, boiled, strained tomatillos, and chopped cilantro if desired for a wonderful, wonderful salsa!
Posts: 21182 | Registered: Sep 2004
| IP: Logged |
posted
Have you ever put Tabasco sauce in Kool-Aid and then taken a swig of it? Its actually rather tasty.
Posts: 6026 | Registered: Dec 2004
| IP: Logged |
posted
I know a ton of people who don't like Kool-Aid. It tastes like chemically poisoned water. Ick.
Posts: 21182 | Registered: Sep 2004
| IP: Logged |
posted
I think the first time i ever had Kool Aid was kindergarten, I told my mom what it tasted like so she called the school to make sure they didn't give us alcohol, they didn't (I really didn't know what I had drank, it was red), somehow this is more ammusing when she tells it.
Posts: 5362 | Registered: Apr 2004
| IP: Logged |
posted
I don't like KoolAid. Ever since Jonestown . . .
Chili powder (not the dark chilli powder spice combination you North Americans put in Chillis with beans, but the bright red stuff that's closer to cayenne) and salt are fantastic on watermelon and pineapple.
Elizabeth, you're a woman after my own stomach. Posts: 8355 | Registered: Apr 2003
| IP: Logged |
Yup. Doesn't do squat for me for morning sickness. Wonderful for car sickness, though. (I get car sick but never sea sick. Weird, huh?)
Posts: 21182 | Registered: Sep 2004
| IP: Logged |
posted
Sabra is a brand that makes my favorite hot stuff -- s'chug, which is a paste of chili peppers and spices and is wonderful stirred into so many things.
Posts: 10397 | Registered: Jun 2005
| IP: Logged |
posted
"For the record, there's a "Sides and sauces" category on the recipe site. *hint, hint* "
OK, OK. But then I would have to get my act together and put the green chili recipe in as well, Dag.
Posts: 10890 | Registered: May 2003
| IP: Logged |
posted
Dag, Jamaican ginger beer usually works for me. But we couldn't find my usual brand, and the brand my dad had around isn't as sweet, tastes more like lime, and I threw it up.
posted
Actually after I posted that I did some checking and I think it's sometime in February. The one last year was.
Posts: 2867 | Registered: May 2005
| IP: Logged |
posted
Yea, I'm looking forward to checking it out this year, last year I was in Rome. It's always outside on the Commons so it's freezing while you eat the chili.
Posts: 2867 | Registered: May 2005
| IP: Logged |
Printer-friendly view of this topic
![[Big Grin]](biggrin.gif)
![[Cry]](graemlins/cry.gif)
![[Frown]](frown.gif)
![[Smile]](smile.gif)
