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dport7
12-02-2016, 04:04 PM
22 pounds of mixed peppers, Jalapeņo, habanero, hot asian, cajan bell, hot banana, and a few others I can't think of. Three large red and two white onions.
One bulb of garlic. One pound smoke dried cayenne, ground fine. Four cups evoo.
I froze them trough the season, thawed them halved and seeded them, I saved the seeds and pureed them, then added them to the mix. Cooked them down for about six hours.
Perfect chili starter. I eat it on everything, yah it's hot!!
Norm
12-02-2016, 04:07 PM
Yikes!

Looks good but it made me break out in a sweat just reading the description!
dport7
12-02-2016, 04:16 PM
Yikes!

Looks good but it made me break out in a sweat just reading the description!

You'd like it, the heat is not intense, But I'm the one that eats homemade horseraddish by the spoonful. "Gotta pull them roots and grind soon."
Funny, I'm the only one in the house that will eat it.
mchar69
12-02-2016, 04:32 PM
I'm all in! Looks flavorful.
cowgirl
12-02-2016, 04:33 PM
Looks tasty!
Stingerhook
12-02-2016, 05:22 PM
Oh my that looks mighty fine.
Teleking
12-02-2016, 05:59 PM
Did you process them in a pressure canner?
Big George's BBQ
12-02-2016, 06:08 PM
Would definitely like to try that Could be rough the next day
ShadowDriver
12-02-2016, 06:24 PM
That looks really nice! (and contents read really tasty, too)

Almost like a smokey, spicy chutney...
Bushman
12-02-2016, 07:07 PM
made my mouth water
Garyclaw
12-02-2016, 08:11 PM
Ouch! Looks good through.
Rocky Branch BBQ
12-02-2016, 09:47 PM
That should keep everybody warm at your house this winter.
16Adams
12-02-2016, 09:54 PM
Blue Flame
bbqwizard
12-02-2016, 11:05 PM
Yes please!

Look's great!
dport7
12-03-2016, 06:21 AM
I'm all in! Looks flavorful.

Looks tasty!

Thanks, you're both right, It's a good starter base for a lot of stuff. I like it by itself.
Badjak
12-03-2016, 06:42 AM
That's my type of stuff :-D
dport7
12-03-2016, 02:37 PM
Oh my that looks mighty fine.

Thats the darkest I made yet, must be the pound of cayanne I put in it.

Did you process them in a pressure canner?

No, I cooked them down over my propane turkey frier base. for around five hours, I think.

Would definitely like to try that Could be rough the next day

I'd love for ya to try some. Family asks, how does my colon take it, I say what colon. LOL
Teleking
12-03-2016, 08:38 PM
So you put them in the freezer then? Didn't see any mention of adding vinigar for acidity or processing in a water bath. Cooking for 5, 6, 8, 16 hours does not make this safe without proper processing. This is not a shelf safe process. Do your research and I'll leave it at that and the reason I don't eat canned goods that I don't trust. Since I've been called an ass hat for food safety in the past... good luck and carry on YMDV
dport7
12-04-2016, 06:39 PM
So you put them in the freezer then? Didn't see any mention of adding vinigar for acidity or processing in a water bath. Cooking for 5, 6, 8, 16 hours does not make this safe without proper processing. This is not a shelf safe process. Do your research and I'll leave it at that and the reason I don't eat canned goods that I don't trust. Since I've been called an ass hat for food safety in the past... good luck and carry on YMDV

I went back and read up on preserving peppers, you're right about the vinegar.
I checked the altitude of where I'm at, it is 1075, It recommended 20 minutes
in a water bath canner, which I have never done.
I have done them this way for quite a long time, but now you have me wondering. I thought boiling for five hours would kill any contaminates.
I put the boiling hot peppers in quart jars, another thing it says not to do, use only pint jars, anyway, I put them in the jars, put the seal on and wait for it to pop, then seal the lid tight.
I'm still eating last years peppers made that way, but what you stated, does have me thinking. I don't want to make anyone sick!