Ask Barb Schaller about what she did with the bottle of hab sauce I sent
her a few years back. Makes a man quietly proud to be able to help out
in the cold north woods.

George

The Joneses wrote:

> If you're a bit of a chili head like me, last year I made regular peach jam,
> but I whirled 3 orange habs (seeded & stringed) with one peach in the blender
> and back to the regular jam recipe. WhooHa Jam. It was spicy hot nice
> flavor without being a tongue scorcher. For me anyway. I also made
> blackberry-jalepenyo-hab tabasco (I think I used about 6 or 7 japs, it wasn't
> enuf heat so added 2 tsps McIlhenny's hab tabasco). It was nice. Not hot,
> but nice. I did have friends who couldn't eat it tho. Huh-that's yankees fer
> ya. Maybe this is the year y'all get out in the woods a little and meet some
> farmers who grow the real stuff.
> Edrena in Texas
>
> Scott wrote:
>
>
>>In article >,
>> George Shirley > wrote:
>>
>>
>>>I can't answer that question as I make hot sauce for the good taste and
>>>a little heat, don't care for swallowing fire myself. I'm told that if
>>>you really want hot hot sauce you need to use the green "hot" chiles as
>>>they mellow as they ripen to red. Either that or make sauce from Red
>>>Savina habs, they're supposed to be the hottest in the world.
>>
>>Not implying that I was looking to swallow fire, just that the peppers
>>I've found in the local supermarkets have been little hotter than bell
>>peppers, in my estimation. My favorite hot sauces aren't the super-hot
>>ones--they're the ones that have a lot of flavor plus a kick. One of my
>>favorite sauces is called "Colon Cleaner":
>><http://www.hotsauceworld.com/coloncleaner.html>
>>
>>Yes, I first bought it because of the label/bottle, but it turned out to
>>be a darned good sauce. Despite the Scotch Bonnets in the ingredients,
>>it's not a really hot sauce--hotter than the average, but it's a real,
>>usable sauce, not something you have to add a drop at a time.
>>
>>Another is "Grace Hot Sauce,"
>><http://www.e-von.ltd.uk/chilliworld/SP6.asp?p_id=74>
>>a product of Jamaica. Splendid over rice and beans (which how I
>>discovered it--set on the table at a local Caribbean take out place).
>>
>>The super-hot sauces I have--Spontaneous Combustion, Dave's Insanity
>>Sauce, etc.--weren't purchased by me, but were gifts from people who
>>misunderstood my taste for hot sauces to mean that I liked stuff that's
>>JUST super-hot. Not so; I have no idea what to do with those bottles
>>now, which is why I added the SC sauce to the pickles--otherwise, I
>>wasn't using it for anything.
>>
>>I'd like to make my own sauces, but the ingredients I have available
>>seem mediocre at best.
>
>