There are a variety of ways to make hot sauce, so I looked online for the one that looked like I would enjoy the most combined with the easiest to prepare, since I am a novice in the kitchen. The one I found is from Emeril Lagasse of the Food Network. S recipe is rated easy to execute, takes 10 minutes to prep and 25 minutes to cook.It will make 2 cups of hot sauce.
Enjoy! Ingredients 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces) 1 1/2 tablespoons minced garlic 3/4 cup thinly sliced onions 3/4 teaspoon salt 1 teaspoon vegetable oil 2 cups water 1 cup distilled white vinegar Directions Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes.
Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth.
With the food processor running, add the vinegar through the feed tube in a steady stream. Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.
) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid.Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
There are a variety of ways to make hot sauce, so I looked online for the one that looked like I would enjoy the most combined with the easiest to prepare, since I am a novice in the kitchen. The one I found is from Emeril Lagasse of the Food Network. His recipe is rated easy to execute, takes 10 minutes to prep and 25 minutes to cook.
It will make 2 cups of hot sauce. Ingredients 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces) 1 1/2 tablespoons minced garlic 3/4 cup thinly sliced onions 3/4 teaspoon salt 1 teaspoon vegetable oil 2 cups water 1 cup distilled white vinegar Directions Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes.
Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated.
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