On Sun, 20 May 2007 17:25:21 GMT, "The Joneses"
wrote:


"blake murphy" wrote in message
.. .
On Sat, 19 May 2007 23:25:09 GMT, "The Joneses"
wrote:

"Mitch Scherer" wrote in message
...

Habanero is for masochists; it has practically no flavor, only hot.
Make
salsa out of some decent peppers next time.

Mitch
I don't agree. I use habs in strawberry or peach jam, but clear the ribs &
seeds. One isn't enough for me, but more than three in the batch is too
much. A pile of habs so cleaned, sliced, with seasoned vinegar poured over
can add a nice kick to casseroles, soups & salad. And keeps forever.
A body can go overboard on anything though. Habs to me have a fruity
sort
of flavor, but I use them with caution. And rubber gloves.
Edrena


how do you do the habs and vinegar thing, edrena?

your pal,
blake

It's real pretty as well as tasty. There is a variety of white (&red) wine
vinegar that comes in a clear globular bottle. Italian name I think.
Anyways, I pour out the pint of vinegar, add about 1 tsp salt, and heat in
m/w until salt dissolves. Furious boiling not necessary or desired. Scrub
off label. Prepare about half dozen habs thusly, being engloved: halve,
clear out white veins & seeds (dispose as toxic waste or feed to canaries)
and julienne nicely. Stuff back in bottle. Add a fresh clove of garlic. Pour
warm vinegar on. Set on table for a month or so. Will keep in fridge
practically forever. Old garlic will turn blue. Will make some and send a
pix.
Do not make arrogant mistake as to think you don't need gloves, you will
be sorry.
Edrena


o.k., but you use the habs themselves and not just the vinegar, right?
how do you fish them from the bottle? (oops, i see they're julienned.
regina wine vinegar? that bottle is sorta bulbous at the bottom.)

your pal,
blake