Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site duke.UUCP
Path: utzoo!watmath!clyde!burl!hou3c!hocda!houxm!ihnp4!zehntel!dual!amd!decwrl!decvax!mcnc!duke!crm
From: crm@duke.UUCP (Charlie Martin)
Newsgroups: net.cooks,net.garden
Subject: Re: sauce from peppers?
Message-ID: <4783@duke.UUCP>
Date: Mon, 17-Sep-84 10:10:54 EDT
Article-I.D.: duke.4783
Posted: Mon Sep 17 10:10:54 1984
Date-Received: Tue, 25-Sep-84 07:05:17 EDT
References: <798@opus.UUCP>
Organization: Duke University
Lines: 14

My understanding of the process of making Tabasco is that it
requires the fermentation of the little peppers (similar to
Cayenne) in vinegar, in casks of oak(?) for a long time --
on the order of years.  So it  may not be practical to try making
a Tabasco-like sauce.

However, one version of sauce that we always liked in Colorado
was simply to soak peppers in vinegar, and use the vinegar.  We
always used small peppers, but I'm sure that Jalepen~os (OK, is there
a better way to represent tilde-n on this thing?) would work.

They taste pretty good pickled as well...

Charlie Martin