Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/3/84; site mhuxa.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxj!mhuxm!mhuxi!mhuxa!patk 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