Free Recipe Chile Pancake Syrup Recipe
Recipe Type: Free Sauce Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Chile Pancake Syrup Recipe Recipe
15 Green New Mexico pods
5 Green Jalapeno pods
Hot peppers to taste
1 c Cider vinegar
1 c Grapefruit juice
-(reconstituted)
3 Cloves garlic; crushed
6 c Granulated sugar
1 Packet (dry) pectin (I used
-Sure-Jell; 1.75oz.)
Chile Pancake Syrup Recipe Preparation
From: George Dark <gdark@dfw.net> Date: Mon, 2 Sep 96 16:53:04 CDT Split the green New Mexico pods and remove all seeds, seed sacs, membranes. Steam these until the flesh can be separated from the tough skin. I do this by placing the half-pod on a dinner plate and scraping the flesh out with a table spoon. I steamed them in one of those fits-all-pots fold-up steaming baskets. I stopped the process short of really easy separation to preserve as much as possible the flavor of the chile flesh. Split the jalapenos and clean as above. Chop the jalapenos into small pieces. No need to skin these. Put the NM chile, the jalapeno, and the crushed garlic together with 1/2 cup cider vinegar into a blender. Rev it up until it is liquified. Heat the sugar and 1/2 cup vinegar together and bring to a boil. Boil for about two minutes. Add the blended chile mix, and continue to boil for three or four minutes. Remove from heat. Stir the pectin together with 3/4 cup water in a separate pan. Bring to a boil, stirring constantly. Boil for one minute. Start this process before the sugar mixture is done, so you can put it in quickly. That is what your third hand is for. Add the pectin to the chile-sugar mixture. Add also the grapefruit juice. Stir it thoroughly, and allow it to cool enough for judicious tasting. Because of the way the chile pods were eviscerated, this syrup will have virtually no chile heat, but it will have a very pronounced chile flavor. It should be of a suitable consistency. If not, maybe you could boil it down or water it down until it is, although I do not know anything about boiling pectin after it is added. Now about bringing up the caps: I see by my notes that I used some hot little peppers that are bottled in vinegar. I thought I had used pequins, which would probably do. So would habaneros, I imagine. Whatever you use, whip it up in the blender and stir it in. It should not alter the taste very much unless you use so much the pain obliterates all nuances of flavor. That level will vary greatly between individuals. George Dark gdark@dfw.net Help save the Rednecked Troglodyte CHILE-HEADS DIGEST V3 #092 From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, .
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