Hot Sauce
not BBQ, no cooking involved but some goooooooood stuff!!!
green red versions of these chiltepins https://sphotos-b.xx.fbcdn.net/hphot...44008154_n.jpg red and green jalees https://sphotos-a.xx.fbcdn.net/hphot...32904103_n.jpg https://sphotos-a.xx.fbcdn.net/hphot...99100336_n.jpg the yellow ones here are called guerritos, left on the plant, they range in color from this pale yellow, to deep yellow, then a nice orange color similar to Habanero orange. take all these and throw them in a food processor i did. then i added them to a couple pint jars, (half full each) and those then were topped off with white vinegar and allowed to "age" for 3 weeks. that brings us to tonight. i put cheese cloth over a bucket, then it became a bucket of hot.... once i poured out the jars so i could remove the solids leaving me with just the fire juice. https://sphotos-a.xx.fbcdn.net/hphot...37131791_n.jpg let it drain out. then put it in jars. https://sphotos-b.xx.fbcdn.net/hphot...81775114_n.jpg last i set up the next batch already, by taking the solids, and processing them smore with ACV this time ran it for a few minutes in the processor, then same story back into the jars, (halfway) and topped off with ACV. this go around added a lil bitta onion, garlic salt and pepper. i will again let it age for a few weeks, and see what i come up with |
That should be some tasty stuff. Nice color to it.
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Yum!
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