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Sat, Sep 21, 13 at 15:26
| Can someone tell me how I can figure out how to measure my chilis for this recipe? I have a variety of chilis (skinny thais, super hots, jalapeno) in a variety of sizes... http://www.gastronomicgardener.com/jalapeno-sambal/ I know this isn't an "approved" recipe, I'm doing this "at my own risk," yada yada... I'm just trying to satisfy DH's insatiable need to add spicy foods to everything (with no freezer space left), and the Ball Complete Book's "Singapore Chili Sauce" recipe didn't do the trick... Thanks! |
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| Well, it calls for 1.5 quarts of peppers (before chopping) so that would equal 6 cups. Do you have a big measuring cup (I have one that's 8 cups) or anything that will measure a quart or more? Since it's a "yada yada" recipe anyway, stuff some in whatever measuring device you can muster and give it a try. What's also "pretty close" is one of those 1/4 peck bags that you buy apples in. A 1/4 peck is 2 quarts by dry volume, so fill it 3/4 full. No seal of approval intended or implied :-) |
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- Posted by readinglady z8 OR (My Page) on Sun, Sep 22, 13 at 2:10
| That's 100% vinegar plus lemon juice, and 6 cups peppers when chopped won't yield that great an amount, so between the acid and the cooking (which will acidify everything), I doubt there's an issue anyway. If I were making that recipe I'd measure then weigh the peppers for accuracy and consistency in future. Carol |
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