Re: [fast5] Heather's hot sauce

I would post them if I knew them ... mostly I just put some vinegar in the blender and start adding. I would say it's about a cup of vinegar, half a cup of garlic cloves, a jalepeno pepper, and 1/4 cup each of horseradish and ginger, plus salt to taste. I'd add the ingredients one at a time though, because you might not like one or more of them.

Anyway, commercially, this is "aged" ... the whole thing can be fermented too, if you leave out the vinegar (or use kimchi juice instead of vinegar). I keep it in an old hot sauce bottle.

I do something similar for mustard: it's mustard powder plus cracked mustard seeds plus turmeric, in about equal amounts, and horseradish, with enough vinegar to make it the right consistency. That one you MUST age ... after a week or two on the counter it is more edible. Really good, and really hot! Penzeys' has the mustard powder. The horseradish I grow ... it's very easy to grow and doesn't appear to get bugs.

On Fri, Feb 12, 2010 at 1:45 PM, Heidi overbeek <heidioverbeek@yahoo.com> wrote:

Heather, that sounds delish!  Would you post the amounts?

Heidi

--
Heather Twist

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Kraut: the easy way!

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