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Hatch Chile Pepper Sauce

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  • #31
    Less than 3 weeks until the 2014 Hatch Chilefest. They have green chile everything. It's like the Gilroy, CA garlic festival, only more capsaicin.

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    • #32
      Made up 5 jars using this recipe. Pretty hot, good flavor. Gonna let it meld for a week before really digging in!

      Thanks for the recipe TH!

      IMG_0451.jpg

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      • #33
        Originally posted by Conumdrum View Post
        Made up 5 jars using this recipe. Pretty hot, good flavor. Gonna let it meld for a week before really digging in!

        Thanks for the recipe TH!

        [ATTACH]22495[/ATTACH]

        Nice.. It is good stuff.. Glad you like it.. So many recipes and only so much shelf space.. Juts don't have room for them all..
        Ken


        I Should Have Been Rich Instead Of Being So Good Looking

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        • #34
          Awesome! That looks great... love the heat that Hatch's give and I'll bet that sauce is da bomb! Thanks TH!
          Smokem if you got em

          Yoder YS640
          Weber EP-310 Gasser Grill
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          Maverick ET 732
          Super Fast Purple Thermopen


          Deano

          "May the thin blue smoke be with you"

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          • #35
            Ken, ran a batch of this today with some fresh roasted "hot" hatchs.

            Came out excellent. Interested to see how it seasons over the next couple of weeks.

            Thanks for the recipe!
            Pete
            Large BGE
            Char Broil Tru-Infrared Commercial series

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            • #36
              Questions for ya Ken...

              Looking through the ingredient list I see there is nothing to bring the pH down to the level of safe shelf storage without pressure canning...
              When you bottle your sauce do you waterbath the bottles? Or is there some other method of preserving or do you just store it in the fridge and use it fast...

              The reason I ask is that I hope to be making lots of this kind of sauce this summer/fall and I'm already trying to nail down the details...
              Adding some tomatillas or some lime juice would raise the acidity but that isn't the flavor I want...I'm wanting to end up with a good savory enchilada sauce...And it needs to be shelf-stable for long term storage...

              Just curious about your process...Thanks Ken...
              Craig
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              • #37
                I water bath the bottles and jars for 45-50 minutes and stored them in the fridge in the garage for fast use over the next couple of months, for long term shelf life I would suggest a pressure canning..
                Ken


                I Should Have Been Rich Instead Of Being So Good Looking

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                • #38
                  OK..soo this “pressure canning” You put the lids on the jars..LOOSE I assume..so they can expand..them tighten the ring as they come out?

                  Pretty canning ignorant here...
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #39
                    This is the best description I can find for you on what loose or finger tight is when pressure canning jars..

                    http://www.healthycanning.com/what-d...actually-mean/
                    Ken


                    I Should Have Been Rich Instead Of Being So Good Looking

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                    • #40
                      Originally posted by Texas-Hunter View Post
                      I water bath the bottles and jars for 45-50 minutes and stored them in the fridge in the garage for fast use over the next couple of months, for long term shelf life I would suggest a pressure canning..
                      Yeah...I haven't had that rig out in a couple decades
                      Only other option I know is to acidify the sauce and change the flavor...

                      Thanks Ken...I'll figure it out...
                      Craig
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                      • #41
                        Originally posted by Texas-Hunter View Post
                        This is the best description I can find for you on what loose or finger tight is when pressure canning jars..

                        http://www.healthycanning.com/what-d...actually-mean/
                        Interesting. Like 2-3 Newton-meters...
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #42
                          Originally posted by Richtee View Post
                          Interesting. Like 2-3 Newton-meters...
                          So, I guess I need a butt load of Fig Newtons...


                          Drinks well with others



                          ~ P4 ~

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                          • #43
                            Originally posted by Texas-Hunter View Post
                            This is the best description I can find for you on what loose or finger tight is when pressure canning jars..

                            http://www.healthycanning.com/what-d...actually-mean/
                            Wow, Never knew they made a torque wrench for canning jars!

                            Barry.

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                            • #44
                              Linda Lou does the water gig under pressure...pulls em after time...up-side down never an issue...lid is snapped...
                              Sunset Eagle Aviation
                              https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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