For the past two weeks or so, I've been working on a recipe which is a variation upon a theme.
Having only recently discovered a recipe for 'Old Sour', I was intriqued with the process and flavor potential.
So, performing some fundamental Internet-based research, I found a few more recipes (and I do mean a few) for 'Old Sour'.
What exactly is 'Old Sour'?
Those of you with ties to the Florida Keys will probably know exactly about that condiment.
Others may yet learn (as am I).
Knowing already that it's a condiment (something that enhances the flavor or enjoyment of food) should tell you much, as should the name.
As one whom enjoys hot sauces (and hot-n-spicy food, perhaps more so than others), I continue to find such wonderfully flavorful sauces that are not exceedingly vinegary.
For example, there is a sauce sitting corked on the shelf which is a rich mixture of herbs, tomatillos and just a wee bit of vinegar. It's at least two years old, and is getting better day by day. To taste it poured over some freshly-cooked greens and a pone of cornbread... my oh my!! 'Tis a treat indeed!
Getting back to 'Old Sour'...
My variation upon that theme is... (should I reveal the SECRET?)
... orange juice with tequila, salt, some lime & lemon juice, and a healthy dash of habanero pepper sauce (almost no vinegar). (Oh, by the way, habanero is pronounced with the plain ol' 'n' not the one with the tilde {ñ} above it, which makes it pronounced with a 'nyuh' sound. Thus, hah-bah-nair-oh, NOT hah-bah-nyer-roh.)
Okay, enough of the Spanish linguistics.
Here's are two original recipes for 'Old Sour', and please note: fermentation is a key process!
Enjoy, y'all!
OLD SOUR
This is a versatile condiment that originated in the Florida Keys. I grew up with it, and am growing old with it. It is splendid with seafood, cooked or raw. Use it in place of vinegar or citrus juice in salad dressings; or add it to mayonnaise or butter-emulsion sauces. I like to bottle it in old Grolsch beer bottles that I buy at garage sales.
For every two cups freshly squeezed Key lime (or Mexican dwarf lime) juice, you will need one heaping tablespoon sea salt, or kosher salt.
Squeeze juice from limes. Line a funnel with a double thickness of cheesecloth, and strain juice into a clean bottle. Add sea salt, and shake the bottle well. Tie a square of cotton cloth (such as old bedsheet scrap) over the top of the bottle. Let the sauce age in a dark, cool cupboard for at least two weeks, or as long as eight weeks. When desired, strain again through double thickness of cheesecloth and return to bottle. Aged Old Sour should have an acid-salty flavor,with a slight bite on the tongue.
Cork the bottle, and the sauce will keep indefinitely. There is no need to refrigerate this sauce, and it gets better with age. Some people add a dash or two of Tabasco sauce to each bottle. It's a matter of personal preference.
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Old Sour
2 cups Key lime juice (any lime juice can be substituted)
2 tablespoons salt
Hot chile peppers, optional
Strain the lime juice into a sterilized bottle or jar with a tight-fitting lid or cork. Add salt and shake well. Add chile peppers if desired. Let stand at room temperature until fermented, 2 to 4 weeks. Sprinkle to taste on conch salad, seafood cocktails, and broiled or fried fish.
Makes 2 cups.
Per tablespoon: 4 calories (0 percent from fat), 0 fat, 0 cholesterol, 0.1 g protein, 1.3 g carbohydrates, 0.1 g fiber, 436.3 mg sodium.
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