Shoot Jeff, my sauces are focused on flavor versus heat which is why every one of them is fermented except the refrigerator habanero simplicity sauce. I'll even tell you the recipe.
Simply take very ripe orange habaneros (they should smell fruity) and remove stem/seed/pith, quarter and place in quality rice wine vinegar for at least 2-3 weeks refrigerated. You can take a teaspoon and use a bit of the liquid with olive oil, Italians herbs and garlic to make subs (hoagies for some of you)... a New World experience. Simple but good.
If you can be patient, this simple concoction will begin to mellow over time and produce a more rounded flavor but it must always stay refrigerated since the only thing keeping it is the vinegar. Once the peppers begin to soften with time, place in a food processor and you have a simple sauce. You can use distilled vinegar but the flavor is a bit sharp.
From: Jeff Frye <[EMAIL PROTECTED]>
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Subject: RE: [VFB] Re:BBQ Competition North vs South
Date: Wed, 22 Feb 2006 14:09:23 -0800 (PST)
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We did have a funny incident at Sowbug 2004 when Jimmy
D. broke out the hot pickles and passed them around.
Mark Romero had one and went for another. Well, it was
dusk and we were outside and he wound up with a big
red chile instead of a pickle. Popped it in his mouth
and had it swallowed before he knew what hit him.
Boom! 4th of July hot, red face, gasping for air,
chugging a beer. He's says "man, that some some
pickle" He didn't think it was funny for a couple of
days, but everybody else got a good belly laugh.
--- David Murphy <[EMAIL PROTECTED]> wrote:
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