Hot Sauce Love

That sauce that you dip taco chips to. it’s with vinegar, tomato, onion, chili peppers (green, red), etc.

It’s so delicious. i live in europe so there may not have ingredients that’s available in US.
how long can i store that sauce in the fridge before it get ruined?

also i dont access to jalapeno pepper. can i subtitute it with dried red pepper?

how it will taste if i just use standard onion?
what can use this sauce for aside from tacos chips?

can i pour it on toast bread or sausages?

My husband loves spicy food, jalapeños and what not. I grew up without eating much spicy food. Taco Bell was about as hot as it got. But he’s always trying to get me to try new things. He often cooks various peppers and jalapeños and just being here when he cooks, I start coughing and my sinuses begin pouring. I finally tried something he made and he didn’t use any spices, just regular bell peppers. He said they don’t have capsaicin so they’re not spicy. But just as I took a bite, my mouth was immediately on fire, my sinuses were pouring, I was sweating and I felt like my throat was closing. Not closing real bad, but it just felt weird. I was coughing and I couldn’t eat anymore. But I didn’t swell up or anything. So why would I react this way if they’re supposedly not spicy? He thinks I might be allergic but I don’t really think so. I mean, maybe, but maybe I just have really sensitive taste buds?

The Scoville scale says they have no heat.
http://en.wikipedia.org/wiki/Scoville_scale

Will I get fat if I drink a lot of hot sauce?

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The recipe had chili sauce, vinegar, red onion, bell pepper ground turkey. I cant find my cook book White Trash Cooking by Ernest Mathew Mickler

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A couple of years ago my brother took early retirement and after he finished doing all the jobs around the house he had always meant to do, if he ever found the time. He started on the garden; his wife however wasn’t best pleased, since she considered the garden to be her domain. Nevertheless she put up with it, she also accepted that he would help with the shopping, but what she wasn’t prepared to allow was any interference in the running of the household.

So she came up with a cunning plan to get him out of her hair, she bought him a fishing rod, all the equipment to go with it and suggested that he join a fishing club, which as far as I am aware he did. Although I never did hear how he got on with the fishing club, I did hear how he got on when he went on a sea fishing trip off the Northeast coast. It was amazing and to someone as new to fishing as my brother was, it must have seemed a fisherman’s dream come true. In one short trip alone he caught one hundred and seventeen mackerel, all by hand, no nets involved.

He gutted and cleaned the lot, gave a quite a few of them away to friends and family tried various recipes and even bought a smoker so that he smoke some of them. The rest he put in the deep freeze for future consumption and since he did another couple of trips I assume his deep freeze is still well stocked with mackerel as well as other fruits of the sea.

Mackerel is a health, fairly oily fish; full of omega 3, which is good for you and English mustard has the bite needed to make an excellent contrast with this rich fish. So why not try the recipe below I think you will enjoy it.

Fred Watson April 2008

Mackerel with mustard Sauce.

4 fresh mackerel

Salt and ground black pepper

1 ½ oz of butter

2 oz of finely chopped onion

For the Mustard Sauce

½ oz of butter

½ oz of flour

I large teaspoon of ready made English mustard

A pinch of sugar

½ pint of water

4 tablespoons of milk

1 oz of grated cheese

Method

To bone the mackerel yourself: gut and clean, remove the head, tail, fins and any tiny spines, cut open to the backbone from belly to tail.

Open out slightly and place on a board with skin side up,

Bang along the backbone until fish is flat. Turn over and you will find that the backbone just pulls out, remove any long bones remaining. Wash fish and pat dry.

Lay fish in a large flat dish, season with salt and pepper, cover with foil and bake in a moderate oven, Gas 6, 400ºF, 200ºC, for 15 minutes.

While it is in the oven melt butter in a small pan and cook onions until they are tender, put to one side.

***

Now make the sauce using another pan, melt butter, remove pan from heat and beat in the flour and mustard, add sugar and blend in water.

Return to the heat and bring to the boil, simmer for five minutes stirring often. Remove pan from heat and add milk and half of the cheese.

***

Take the dish out of the oven, scatter cooked onions over the top and pour sauce over. Sprinkle with the rest of the cheese and brown under a hot grill

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