louisp (01/31/83)
#N:tekcad:13800003:000:1655
tekcad!louisp Jan 31 15:08:00 1983
Good input on the hot sauce, johnc. I've been making my own for years
partly because I used so much, and realized that they charge tooo much for
a small jar of simple ingrediants; and also because homemade can be tailored
to your own liking.
Other additions that can be tried that I like:
a) Touch or two basil(fresh if avail). This is a super compliment
to the primary base of tomatoes.
b) Couple or more of garlic cloves. I would not try garlic powder
and certainly not garlic salt to substitute here.
c) Cumin, to your liking. This spice has a dramatic effect on the
flavor, one that I especially like.
d) Small piece of celery, a nice aromatic and fresh touch.
e) pinch or so of parsly. This is one of those things that you
can't tell is there, but can tell when it is left out.
I certainly agree on the basics of tomatoes ( fresh makes a substantial
difference), onions ( I don't use quite as much proportionally), and
JALAPENAS!!!! Shoot, whats the use of making the sauce if you don't use
good peppers.
What I would like to ask is does anyone have a good technique for pickling
the jalapenas? (these also cost too much in a jar) I have tried several methods
starting with fresh peppers, and while the're good, the flavor is different
than that I have become used to, and prefer. Fresh, unaldulterated jalapenas
are quite different than the pickled variety. I think the're a bit "raw" in
flavor, but that's only my preference.
Thanks for the attention;
Louis Pengue
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ARPAnet:louisp.tek@rand-relaythomas (02/04/83)
A bit of fresh coriander (cilantro, chinese parseley) also adds an interesting flavor. =Spencer