[Sca-cooks] Hot Fig Newtons

[Gorgeous Muiredach]

At 10:02 AM 12/27/2001, you wrote:
>Scotch Bonnets, in the plural? And that wouldn't
>overwhelm a delicate flavor?

Well, actually, a *whole* bunch of flavours surface within the heat of such
peppers.


> > I would have used chopped, fresh
> > Scotch Bonnets.
> >
> > Adamantius (mmmm, hot sauce on scrambled eggs...)

Master A, some day you shall have to try my hot sauce :-)
Scotch Bonnets, LOTS (or Hanabero if the proper S.B. can't be had)
Tomato paste
Fresh ginger
Fresh garlic
A tad of red wine vinegar
Water (that will be reduced.

Remove the green top of the peppers.  Throw everything in a pot, bring to a
boil, simmer till all is soft.  Puree the whole thing, cool down, put in
frige for a week or so for all flavours to mix.  Use in cooking, mostly.

I once  made a Risotto for a manager who had incessantly said he liked hot
stuff.  When he learned I had some of my hot sauce, he asked for some.  I
gave him the bowl, warned him that he might want to use only a half a
teaspoon in the dish.  He looked at me and said he knew what he was doing,
and heaped a whole soup spoon in his risotto...  The idiot ate it all.  I
could se he was in pain, sweating and turning shades of red then
white.  But too arrogant, he ate the whole thing.  The following day, he
did not come in to work.  His wife called and asked me what I fed her
husband, "as he spent nearly an hour in the bathroom last night yelling
bl**dy murder!!!"  :-)  He never again asked for my hot sauce.  Go figure!


Gorgeous Muiredach
Rokkehealden Shire
Middle Kingdom
aka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry