Garden Maters.........

[Texas Lawdog]

Arcey, Bring on the chilil DOGS!

[Cary Kid]

Arcey,
yer cukes, onions, maters, peppers, et all sounds good, I'm gonna try it.........

I do something like it, but only use the maters and Vidalliia onions, when I can find them......

Pards,
Iffin ya'll gots a food dehydrator ya'll use for makin instant jerky, the following "SECRET RECIP" can go much faster.
I of course like to do it the old way.......There is also a safety warning involved in it......

When inhaled, these dried ingredients will turn you inside out..... I know.......

Anyway, get you the following.....................
2 dozen, nice fat Jalepeno peppers..
5 nice Ancho peppers
(If yaunt'to, you can just buy the peppers already dried. I like to watch them change color over the drying time."
1 Key Lime....

String up the Jalepenos with needle and thread, through the stems, so's they aint touching. If you double the cotton thread with a knot in the end, the first pepper will be held at the end of the thread by the knot. The second and following peppers, should be a small distance from the preceeding one. Run the seedle through the second and all the following peppers twice, to help them hold their place in line. Make the thread doubled over about 40 inches long. Leave 4" of slack behind the knot holding the first pepper.. This will give you thread at both ends of your string of Jaleoenos to be able to tack them up in front of your most sunny window.

To window dry the Anchos, string them up as stated Previously. They will take a bit longer then the Jalepenos, because of their larger size. When the Anchos are dried well, ya'll know the rest will be throughly dry..

Now for the secret ingredient........
Slice the little Key Lime up into very thin slices, pick out any seed bits.

String these lime slices up as you did the peppers.
Go through the lime close to the rind. Go around the rind twice.........
Take a small mixing bowl and fill the bottom until covered with table salt.
Put your string of lime slices into the bowl.
Throughly cover the Lime slices with salt as you lift the line out from the end.
Hang to dry.......
Remember, I'm using Key Limes, they're a third the size of a normal Lime...............


After all your ingredients are throughly dry.......Go right to the store and buy your favorite Honey a new little 1/2 cup electric coffee mill.......She's not going to want her's back after your done with it...... 

Unship all your Peppers and Limes. Don't try to unthread them, just break them off their stems. Same with the Anchos, though you may resort to scissors on those stems. The Limes are going to difficult to get all the thread out. Just cut the thread on both sides of the slice, and pick out as much thread as you can without busting all the salt of the Lime sliice.
Myself, I don't mess with the Lime thread much more then just cutting the thread off on both sides of the slice.
Put them in plastic containers. Grab a shaker bottle you've saved from some other spice.
Also need,
A clean plastic Mayonaise jar and lid for saving your final mix
A serving shaker with screw on lid
Your Honeys old coffee mill
A plactic funnel
Your kitchen only set of Lee Powder Dippers (How many of you Pards got that? )
A small variable speed electric fan. (Your casting fan should work nicely, as you don't want the casting smoke in your face, ya'll don't want any of the pepper dust in it either)
A small bit of room on your workbench in the garage.......

Grind all the Limes, Peppers, and other Peppers. Put them in seperate plastic bowl. The ones you carried them into the garage in should work nicely........

Just as a suggestion........... As a starting point...... Somewerz to begin.........

Try,
2.2cc of Lime
4.4cc of Jalepeno
8.8cc of Ancho
Sprinkle some of this on a slice of Fresh Mater and take a bite. See what ya think of the proportions.........

That translates to appx.
2 lime slices (Lime's potent, don't take much to know it's in there)
2 Anchos
12 Jalepenos.........

Fiddle with it to get it to your taste
Hope ya like it...............

[Cary Kid]

Yup, ya gots to put Tobasco on fried eggs..............
I always do.........
Gives them some ZIP.............