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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 12-06-2012, 09:26 PM   #1
is One Chatty Farker

Join Date: 10-21-09
Location: Sierra Vista, Arizona
Default Hot Sauce

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
Til next time, chew carefully, and dont let your meat loaf!

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Old 12-06-2012, 10:40 PM   #2
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

That should be some tasty stuff. Nice color to it.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Old 12-07-2012, 12:14 AM   #3
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Join Date: 04-03-10
Location: Cypress TX

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