On Mon, 31 Dec 2007 05:33:24 GMT, Sqwertz >
wrote:

>On Mon, 31 Dec 2007 05:18:19 +0000 (UTC), Steve Pope wrote:
>
>> Thanks. Going from memory (I decline to check Wikipedia every
>> time I post something...), tabasco peppers are their own
>> species, different from common hot chili peppers, and there's
>> something in the Tabasco sauce flavor that I like, even
>> though I agree on an overall basis it's not a really excellent sauce.
>
>There's really nothing special about the tabasco pepper itself.
>Tabasco sauce gets it's flavor from being aged as a mash. It's
>not unlike making kimchi or fermented pickles, just using peppers
>instead of cabbage or cukes.
>
>http://www.fiery-foods.com/dave/hotsauce.html
>
>I really don't think the three years is necessary, as the article
>mentions. And I doubt McIlheny ages for 3 years either - despite
>what the article says. The whole "island" would be filled with
>barrels.
>
>Huy Fong Sriracha, while not advertised, is made from an aged
>jalapeno mash. But not for 3 years.
>
>-sw

interesting site, steve. thanks.

your pal,
blake