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From: patk@mhuxa.UUCP (korley)
Newsgroups: net.cooks,net.garden
Subject: Re: Re: sauce from peppers?
Message-ID: <119@mhuxa.UUCP>
Date: Thu, 20-Sep-84 15:00:26 EDT
Article-I.D.: mhuxa.119
Posted: Thu Sep 20 15:00:26 1984
Date-Received: Tue, 25-Sep-84 20:20:11 EDT
References: <798@opus.UUCP> <4783@duke.UUCP>
Organization: AT&T Bell Laboratories, Murray Hill
Lines: 34

> 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


Subject: Re: Re: sauce from peppers?
Newsgroups: net.cooks,net.garden
References: <798@opus.UUCP> <4783@duke.UUCP>

> 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