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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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22-05-2007, 06:37 PM
posted to rec.food.cooking
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Salsa too spicy..add cilantro?
On Mon, 21 May 2007 13:14:21 -0600, "The Joneses"
wrote: "blake murphy" wrote in message .. . 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 I misremember, but the bottle is nice and clear, no patterns - De Vito? Any sort of jar or bottle will do, although something like a soy sauce lid where one can dribble out the hot stuff is how I do it. Mebbe a restaurant oil/vinegar container? I suppose one could yank out some habs with chopsticks to eat or mix in stir fry, but I just use the vinegar. And white wine vinegar I think best. Rice vinegar would do, if it's 5% strength. BTW this stuff is called pique - pronounced "peek." Little slices of peppers of any kind work - pequins, serranos, jalapeños, even dried chile de arbols (Japanese peppers) would do. I found that green peppers need the vinegar to be cool to maintain the bright green color. I like the red & orange & yeller peppers just cause they are pretty. And hot... Edrena okey-dokey. i'll give it a whirl. your pal, blake 
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