Path: wn5!worldnet.att.net!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!newsfeed.internetmci.com!in1.uu.net!205.173.251.8!news1.iamerica.net!news From: George Shirley Newsgroups: rec.food.preserving Subject: Pepper sauce Date: Sun, 25 May 1997 22:07:55 -0700 Organization: George Shirley Consulting Lines: 14 Message-ID: <33891AAB.3C89@iamerica.net> Reply-To: gshirley@iamerica.net NNTP-Posting-Host: 205.173.249.198 Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Mailer: Mozilla 3.01 (Win16; I) Well folks, it was six months ago today that I laid down the crushed habaneros and coarse salt in the old crock. Took out the crushed peppers and about 2 inches of clear liquid and whizzed them both in the old blender a batch at a time. Added an equal amount of vinegar and then brought the blend to a boil. Poured into sterilized sauce jars (saved for me by friends and family) and sealed. I don't think anything could live in this stuff so am not overly concerned about a seal. (Been in a loosely covered crock for six months after all) Hot, hot, hot, at least to my sissy taste buds. Came out a sorta greenish-yellow, or is that yellowish green and looks like Louisiana hot sauce would look if it were made outta habs. My best buddy comes for his share tomorrow and I will report on how he handles Jorge's PDH Hab Sauce. George