JIM WELLER wrote to ALL <=-
I have been stocking up on chicken (and turkey) in recent weeks
whenever I come across specials and I have lots of home grown dried chilies from last year's bumper crop. Roslind grew banana peppers
and cayennes and a friend of ours grew some habbies and ghost
peppers. We've been trading pods, grinding them and making blends.
JIM WELLER wrote to SHAWN HIGHFIELD <=-
I guess I'm not the only one who reads the commodity news in the
financial section. Yesterday the shelves of Huy Fung sauces at
Loblaws was stripped bare. Luckily I have one each of Sriracha and
sauces though: Frank's was on sale so I bought 4 bottles. I usually
get the original but they make several kinds these days so I picked
up one each of Extra Hot, Chili Lime, Sweet Chili and Buffalo
sauces. I haven't tasted any of them yet; I do hope they don't
disappoint.
Quoting Shawn Highfield to Jim Weller <=-
I guess I'm not the only one who reads the commodity news ...
the shelves of Huy Fung sauces at Loblaws were stripped bare.
It was in all the news. There's none to be found anywhere.
Good thing I prefer my own creation. ;)
I've tried the extra hot and chili lime.... Honestly it's Franks so
if you like Franks it's okay. I don't mind Frank's and will use it
when it's on the table
JIM WELLER wrote to SHAWN HIGHFIELD <=-
Huy Fung uses cayennes. I imagine that other brands will be in short supply too soon, until the next harvest which is why I stocked up on Franks this week.
What's your recipe?
It's not my favourite; I find that it's so mild that by the time
you use enough to get the heat level you want the amount of salt
and vinegar is overpowering. But the price was right and Roslind
prefers milder sauces in small doses.
Quoting Shawn Highfield to Jim Weller <=-
I have quite a few dried peppers so I'm set for a while.
Title: Hot Sauce (Shawn's) **FAVORITE**
JIM WELLER wrote to SHAWN HIGHFIELD <=-
Title: Hot Sauce (Shawn's) **FAVORITE**
THX!
I have done sorta similar things but didn't use ACV and I haven't had Sichuan pepper on hand for many years.
I also like making chile oil. Here's one way, with some additional flavours added in:
Title: Rosemary Chile Oil
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