| 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>
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”