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Text 8304, 79 rader
Skriven 2006-12-02 14:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: CIDER
=============
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> For the occasional small batch you can use a stoneware 
 JW> crock and a baseball bat!

 DS> Place apples in stoneware crock.  Smack the guy who
 DS> suggested this recipe in the head with the baseball
 DS> bat.  Drive to the cider mill, purchase unpasteurized
 DS> cider, enjoy.

Hey, I didn't say it would be easy!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almost La Victoria's Green Taco Sauce
 Categories: Spice, Tex-mex, Sauces, Chilies, Condiments
      Yield: 3 quarts
 
      2 lb Anaheim or New Mex. chiles
           Roast,  peel, seeded
      1 lb Yellow Hungarian Wax chiles
           Seeded and chopped
      1    Serranos and jalapeno;
           Seeded and chopped
  2 1/2 lb Tomatillos; slice 1/8"
           Thick
      7 lb Green tomatoes; slice 1/4"
           Thick
    1/2 bn Cilantro; rough chop
      4    Cloves Garlic
      1 md White onion; chopped
    1/4 c  Lime juice
    1/4 c  Apple cider vinegar
      2 tb Salt
      4 tb Corn Starch
 
  Heat a large cast iron skillet to hot and toast the tomatoes and
  tomatillos without any oil.  Do just one layer at a time and give each
  slice a nice dark brown color on both sides without burning. Remove
  when toasted to a glass bowl.  Do not deglaze the pan. In a blender,
  combine the onion, cilantro, chiles, tomatoes, garlic and tomatillos
  in batch sizes to half-fill the blender jar.  Puree.  If any dark
  brown liquid collects in the bottom of the toasted tomato and
  tomatillo bowl, add this to the last blender load. Mix the cornstarch
  in the lime juice/vinegar. In a large stewing pot, combine the blender
  loads, add the cornstarch mixture and heat until  the sauce comes to a
  low boil, mixing constantly. Be careful here, if you don't mix
  constantly the thick sauce will tend to erupt in hot little geysers of
  taco sauce that could burn you. Allow sauce to cool and add salt to
  taste. Transfer to clean jars, filling them 3/4 full and freeze what
  you can't use in a few weeks.  Be careful not to fill the jars too
  full or they'll break when you freeze them. I made a batch of
  sauce last year and it tastes just fine after a year  in the freezer.
  The sauce keeps OK in my refrigerator for at least a  month.

  Adjust heat level to your personal taste.  The La Victoria sauce is
  mild.
  
  NOTES : Here is a recipe that I think comes close to the taste and
  texture of La Victoria's Green Taco sauce.
  
  Recipe By: Bill Wight via chile-heads

  From: Gerald Edgerton Bbq Mailing List Ä
 
MMMMM


Cheers

Jim, in Yellowknife




... Nantucket Shrimp Cider! Beyond Belief.
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