Chile Pancake Syrup Recipe
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Chile Pancake Syrup Recipe
  Syrup    Sauces    Chiles    Pancakes  
Last updated 6/12/2012 1:14:22 AM. Recipe ID 43218. Report a problem with this recipe.
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      Title: Chile pancake syrup recipe
 Categories: Sauce
      Yield: 1 Servings
 
     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.)
 
  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. 




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Recipe ID 43218 (Apr 03, 2005)

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