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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Hatch Chile Pepper Sauce
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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!
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Originally posted by Conumdrum View PostMade 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!
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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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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
A-Maz-N-Pellet-Smoker (AMZNPS)
A-Maz-N-Tube-Smoker (AMZNTS)
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Maverick ET 732
Super Fast Purple Thermopen
Deano
"May the thin blue smoke be with you"
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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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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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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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Originally posted by Texas-Hunter View PostI 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..
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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Originally posted by Texas-Hunter View PostThis 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/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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Originally posted by Texas-Hunter View PostThis 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/
Barry.
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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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