mmmmeat
is Blowin Smoke!
- Joined
- Oct 21, 2009
- Messages
- 1,452
- Reaction score
- 1,347
- Points
- 0
- Age
- 39
- Location
- Sierra Vista, Arizona
not BBQ, no cooking involved but some goooooooood stuff!!!
green red versions of these chiltepins
red and green jalees
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.
let it drain out. then put it in jars.
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
green red versions of these chiltepins
red and green jalees
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.
let it drain out. then put it in jars.
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
