[Sca-cooks] re:long peppers, etc.

[Phil Troy / G. Tacitus Adamantius]

On May 9, 2006, at 12:54 PM, marilyn traber 011221 wrote:

> of a tingle. That's what I've been using the Hot Sauce that  
> Adamantius guided
> me through making a few weeks ago for.

So, is that stuff any good?

What I had done was describe to Phlip what I had done with an odd  
assortment of fresh chiles I had on hand: some ripe jalapenos, some  
Scotch Bonnets, and some weird African ones whose name escapes me:  
they look something like chocolate jalapenos, but taste different and  
are much hotter.

Basically I followed what my understanding was for the process of  
making Tabasco: the peppers sliced, salted and fermented/pickled in  
their own brine, then pureed with vinegar and aged a bit before use.  
The primary difference seems to be that the peppers aren't cayenne,  
and this stuff is not aged for several months to a year in wooden kegs.

What I've got is a nice, predictable, quite hot, generic Hot Sauce  
that is a little thicker and hotter than Tabasco, but fairly similar  
in tanginess and overall flavor. More than one person has suggested  
it would be great on scrambled eggs... I have not yet tried it in a  
Bloody Mary ;-).

Adamantius





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"Confessions", 1782

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