MSGID: 1:229/452 4A416794
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Trappey's hot sauce ... I prefer over Tabasco

 JW> I've not tried Trappey's as it's not available locally. My usuals
 JW> are President's Choice Louisiana Hot Sauce, 1 liter "Club Pack"
 JW> size, which tastes much like Frank's but is half the price, Huy Fong
 JW> Sriracha Sauce, Suraj brand Indian dried chiles and occasionally
 JW> fresh chile peppers, if on sale.

Who Flung Foo is practically ubiquitous. But there are much better in
the Sriracha line. I came across one called "Shark" which is actually
made in Sriracha, Thailand not in Rancho Cucamonga, California. It is
near enough to my Yaaahhh Hoooaaa Aahhh Hot Sauce that I've not made a
batch in some time. 
 
 DD> "We Tasted 9 Canned Chilis, and This Is the Best One!"
 DD> "Campbell's Chunky Chili with Beans Microwaveable Bowl"

 JW> How sad!

Their criteria are not (obviously) mine.  Bv)= 
 
 DD> Of course they missed ... Stagg

 JW> That's the only one you've mentioned that I've tried. It wasn't bad
 JW> but at $3.49 for 15 oz I'd rather make my own from scratch any day.

WOW! That's high priced. It's U$1.59-ish in my area (just looked).

You have sampled this sauce:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
 Categories: Five, Sauces, Chilies, Garlic
      Yield: 1 Quart
 
      1 qt Mason jar
      1 tb Salt; plain, non-iodized
      1 pt Chiles; dried Serrano,
           - Cayenne, Tabasco, etc.
      1 pt Garlic cloves; peeled
           Distilled white vinegar
 
  Fill the Mason jar with the dried chilies and peeled
  garlic. Dissolve the tablespoon of salt in a cup of
  white vinegar and pour over the chiles and garlic.
  Top up the jar with more vinegar and put the jar in
  a low traffic area to let the chilies rehydrate for
  a few weeks. Add vinegar as needed to keep the jar
  full.
  
  After a few weeks empty the contents of the jar into
  a blender or food processor and puree. Add vinegar (or
  water) to get to your desired thickness. I like mine
  to be fairly thick (like catsup with an attitude)
  instead of runny like Tabasco. As there is plenty of
  vegetable pulp in this mix, thick is easy.
  
  You can decant into smaller bottles or keep in the
  quart jug.
  
  I have kept some in the ice box for as long as five
  weeks with no ill effects. I can't seem to get it to
  last any longer than that. Apparently the longer it
  sits in the ice box the more of it disappears.
  
  This is a moderately successful attempt to make my own
  "Huy Fong Sriracha Sauce". It's more garlicky than Huy
  Fong and moderately spicy and goes well on almost
  anything. Which, I suspect is why I have never had a
  batch last more than five weeks.
  
  Devised, made. tested, named and approved in Uncle
  Dirty Dave's Kitchen. In the heart of the Great
  American Outback.
  
  MM Format and Recipe by Dave Drum - 23 February 1998
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.

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