I had an idea for a basic green sauce a wack of japs some garlic and some seasoning of sorts(ill figure that out)or salt and yes vinigar of some kind and im thinking lime juice..My thing is proportioning im not the best at that..I have 2 1/2 lbs of japs here I do want to dry and make powder with some..any hints on proportions would be welcome
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Green sauce
- Thread starter Canuck Pepperhead
- Start date
Wow, that must be a small Japanse person. Why are they all wet? Did you have them swim over here?Canuk Pepperhead said:
Well, to answer your question, I'm never good at priportions either. I just eyeball it. Screw resipies (as good as they are), change it up as needed as you go. I would say, dry 1 pound of the Japanese....er....Jalapenos and use the rest for the sauce. Use 1/4 of a lime (that stuff can be powerful) a splash of salt near the end (when it's boiling on the stove....salt should only be use for taste and shouldn't be used when coking really, but for sauces it's right at the end for best results...use celtic salt if you can find it, pairs well for green sauces) and a decent amount of vinegar but make sure it' not liguidy. Green sauces should be chunky. Ohg ya, chunky, don't liquify the stuff in the blender either, use a lesser setting on the thing.
Also, for the garlic, roast it in an aluminium foil dish wit EVOO (extra vergin olive oil) on in the over or stove and then trow it into the blender. Roasted garlic is infinitly better tasting than straight "cooked/boiled on stove" garlic.
"Just one more thing" (any guess where that's from? anyone? Sorry, the mooonshine's really kicking in). If you are doing a green sauce, for fun, throw a little bit of chives in. Take some fresh basil and throw that in AT THE VERY LAST few minutes of cooking the sauce down. Basil looses it's fravor when cooked so you want to throw it in last.
Oh, to throw it over the top green, use a decent amount of cilantro. If you want to make it slightly interesting, a splash of black pepper would do it. It would probably come in as an after taste/end taste and raise some eyebrows.....damn, now I want to go make a sauce again......I have to do another banana sauce.
Oh, to throw it over the top green, use a decent amount of cilantro. If you want to make it slightly interesting, a splash of black pepper would do it. It would probably come in as an after taste/end taste and raise some eyebrows.....damn, now I want to go make a sauce again......I have to do another banana sauce.
I make a jap green as well, and like IGG, I just eyeball it. Japs, white vinegar and salt, with a splash of lime juice. I have done it where I brought it all to a boil and reduced to consistency I liked and on more than one batch I added a little cornstarch to thicken. I haven't made a batch in a while as I have been eating habs and hab/mango sauce almost exclusively for the last two months, save for the jap poppers I do at least once a week.
Cheers, TB.
Cheers, TB.
and if you like tomatillos, they are popular in green sauces