| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| All my habs (about 25; whole, of course) | ||
| 1/8 | md | Onion |
| 1/2 | Carrot | |
| 1/8 | Green apple | |
| 1/2 | c | Vinegar |
| 1/4 | c | Water |
| 1 | ts | Sesame oil |
| 1 | ts | Lemon juice |
| 1 | ts | Dried NM pepper(ground) |
| 1 | ts | Brown sugar |
| 1 | ts | Molasses |
| 1 | ts | Cumin(ground) |
| 1/2 | ts | Dry mustard |
| Black pepper | ||
| Salt |
INSTRUCTIONS
(in process; my 1st attempt) Process: Blended it all together until smooth, put on stovetop and cooked it down a bit; added some corn-starch to thicken it a bit; made about 3 bottles worth of thick glow-in-the-dark condiment Outcome and problem: taste is marvelous, fruity and very hot (it melted the blender, killed the cat, made the SO hit me w/ a fryin' pan, &c.) and very bright/colourful, yet it smells too vinegary but seems to taste diluted, or watery. What gives? : >Date: Tue, 22 Oct 1996 17:36:39 -0500 (EST) : >From: danceswithcarp <dcombs@kiva.net> : >Hmmmmmm. I'd say add more cooked carrot _or_ a sweet potato/yam Don't : >rely on the cornstrch to thicken it as much as relatively neutral bulk. : >Then you might look to adding a fruit, like peaches or mango. Posted to CHILE-HEADS DIGEST V3 #138 Date: Tue, 22 Oct 1996 11:08:41 +0000 From: "h.a.kantrud" <kantrud@badlands.nodak.edu>
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