-=> Quoting Shawn Highfield to Jim Weller <=-

 SH> I have quite a few dried peppers so I'm set for a while.

Same here. Roslind had a good crop of cayennes last year. We have a
jar full of dried ones I can grind whenever I want some. And a
friend of ours gifted us some ground home grown habbies and ghost
peppers which I add in modest amounts.

 SH> Title: Hot Sauce (Shawn's) **FAVORITE**

THX!

I have done sorta similar things but didn't use ACV and I haven't had
Sichuan pepper on hand for many years.

I also like making chile oil. Here's one way, with some additional
flavours added in:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rosemary Chile Oil
 Categories: Herb, Spice, Condiments, Chilies
      Yield: 2 1/2 cups
 
    1/4 c  Crushed red chilies
      1 tb Dried rosemary
      1    Bay leaf
  1 1/4 c  Olive oil
  1 1/4 c  Vegetable oil
      3    Peppercorns
 
  Use a funnel and put herbs and spices into a wine bottle.  Pour in
  oils and seal with plastic wrap.  Place bottle upright in pot that is
  deep enough to allow most of bottle to be submersed and not float. (I
  use my tall and narrow asparagus steamer) bring water to simmer and
  process for 1 hour. Seal (corks work well) and let this oil sit for 2
  weeks for flavours to develop.
  
  From: J Hubbard

 
MMMMM
 



Cheers

Jim


... Chile beer? Eat a burrito and drink a Tecate. like you're supposed to.

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