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.

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