Later On

A blog written for those whose interests more or less match mine.

Food notes

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Whole Foods today had red Fresno peppers, so I got about a quart and have made pepper sauce:

  • Cut stems off the peppers. (No need to core or seed.)
  • Put peppers into blender.
  • Add 4 dried ancho peppers.
  • Add white vinegar to cover. (I actually used a mix of Sherry vinegar and Marsala vinegar, with a little balsamic added.)
  • Add 1/4 c. kosher salt.
  • Blend.
  • Put in pot, bring to boil, cover, and simmer for 20 minutes.
  • Pour into blender, and blend again.
  • Funnel into bottles.

I have 4 1-cup bottles, filled to the top (so the total amount is well over a quart).

I also got a veal shank and I’m making some variation of osso buco.

Written by Leisureguy

4 August 2010 at 2:03 pm

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