crm@duke.UUCP (Charlie Martin) (09/17/84)
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
patk@mhuxa.UUCP (korley) (09/20/84)
> 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