Danger Man
Last night I made hot sauce, from the scotch bonnet chiles I grew in the back yard. The stuff melted away the ladle it was so hot. I call it mister anchovy's danger man hot sauce, and I take no responsibility for damage done. Simple stuff....contains chiles, a couple tomatoes, cider and wine vinegar, some salt, and a little sugar.....I've been known to make it with a handful of garlic cloves and some cooking onion, but this time, I was going for pure chile bliss. wahoooooo....
1 comment:
reminds me of the time I made chili for my superbowl party... scratch, had been very well received before. well, I had previously used green jalapenos and green serranos (mix gives it a little different flavor than just one). well, grocery store didn't have serranos when I went, but they had green habaneros. knew they were hotter, so did the calc in my head the replacement ratio. my mistake was in not verifying what I thought was the hotness factor. um, i was off by a factor of 4. ouch :) it rapidly became con queso, which was edible if you were brave, hehe.
sounds like you make your own hotsauce... for those cooks out there, if you want to make your own vanilla extract... obtain a bottle of everclear (190 proof alcohol), take some vanilla beans, put them in a small (very small) bottle filled with alcohol. mother's tip, beats the artificial stuff hands down.
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