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Amazon Shop for: ½ Pint Jars, Hot Sauce, Pressure Cooker

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OfflineYrat
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Registered: 04/20/08
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HOT sauce!
    #121568 - 09/13/08 03:09 PM (8 years, 2 months ago)

All the peppers were starting to ripen, so time to make some homemade hotsauce  :hellfire:

the bounty.  there's a bunch of habaneros, jalapenos, some cherry-bombs, a few kinds of chilis, and a couple cayennes.  all fresh from the garden.



i chopped up half a small red onion, a few cloves of garlic, and a couple small tomatoes



simmer the onions and garlic in a bit of olive oil, add some salt and pepper



add tomatoes after the onions have started to sweat, and let the whole thing cook down



while this happens, chop up the hot peppers.  you should really use gloves and even eye-wear for this, i didn't have any :shrug:



add them to the pot once it's ready



cook them down a bit, get them nice and roasted



add to a food processor



start to blend them up



and while it's going, add some vinegar, either apple cider or white.  i did some of both to get the nice apple flavor into it



add a bunch to lighten it up a bit so it's not so chunky and salsa-like



jar it up and enjoy!




i'll probably make some more as more peppers ripen, and can them in these same jars to keep them for awhile.

this stuff is nice and HOT

:onfire:


--------------------
"Prohibition will work great injury to the cause of temperance. It is a species of intemperance within itself, for it goes beyond the bounds of reason in that it attempts to control a man's appetite by legislation, and makes a crime out of things that are not crimes. A Prohibition law strikes a blow at the very principles upon which our government was founded." - Abraham Lincoln


"There are a thousand hacking at the branches of evil
to one who is striking at the root"
~ Henry D. Thoreau
Strike The Root
                                                                                      :gethigh:


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OfflineChapter 4

Registered: 08/27/08
Posts: 152
Last seen: 4 years, 10 months
Re: HOT sauce! [Re: Yrat]
    #122865 - 09/16/08 02:59 AM (8 years, 2 months ago)

can it be stored for a while?  is that the reason of vinegar? 

looks tasty!  i think i may try some once my tomatoes start to get bigger :smile:

what stops them from going moldy (the jars)?


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OfflineYrat
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Last seen: 2 years, 9 months
Re: HOT sauce! [Re: Chapter 4]
    #122912 - 09/16/08 09:04 AM (8 years, 2 months ago)

yes, the vinegar helps to keep it good for longer, but it's also for flavor and to liquefy it a bit.  otherwise it's really chunky and almost like a paste.  i plan to can some in a pressure cooker to keep it indefinitely.


--------------------
"Prohibition will work great injury to the cause of temperance. It is a species of intemperance within itself, for it goes beyond the bounds of reason in that it attempts to control a man's appetite by legislation, and makes a crime out of things that are not crimes. A Prohibition law strikes a blow at the very principles upon which our government was founded." - Abraham Lincoln


"There are a thousand hacking at the branches of evil
to one who is striking at the root"
~ Henry D. Thoreau
Strike The Root
                                                                                      :gethigh:


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OfflineChapter 4

Registered: 08/27/08
Posts: 152
Last seen: 4 years, 10 months
Re: HOT sauce! [Re: Yrat]
    #122921 - 09/16/08 10:27 AM (8 years, 2 months ago)

whats the process with that?  same as mushrooms minus the holes?


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OfflineYrat
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Re: HOT sauce! [Re: Chapter 4]
    #122924 - 09/16/08 11:14 AM (8 years, 2 months ago)

exactly.  the aim is to create a vacuum inside the jar while sterilizing it.  the effect is the same as any jar of food you'd buy at the grocery store.  it should be good forever.  i've even used empty pasta sauce jars with the pop-tops.  you can tell the jar is under a vacuum because the pop thing will be compressed again.  i've found that these jars can only be reused a couple times before the rubber seal in the lid starts to warp and ruins the vacuum seal.


--------------------
"Prohibition will work great injury to the cause of temperance. It is a species of intemperance within itself, for it goes beyond the bounds of reason in that it attempts to control a man's appetite by legislation, and makes a crime out of things that are not crimes. A Prohibition law strikes a blow at the very principles upon which our government was founded." - Abraham Lincoln


"There are a thousand hacking at the branches of evil
to one who is striking at the root"
~ Henry D. Thoreau
Strike The Root
                                                                                      :gethigh:


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OfflineChapter 4

Registered: 08/27/08
Posts: 152
Last seen: 4 years, 10 months
Re: HOT sauce! [Re: Yrat]
    #122981 - 09/16/08 03:01 PM (8 years, 2 months ago)

awesome, thanks for that!  so should we keep the lid loose, then when done cooking (and still hot) tighten it?

one other q.  does the heat do anything to the flavours (with the vinegar)?

thanks, i look forward to trying this now!


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OfflineYrat
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Re: HOT sauce! [Re: Chapter 4]
    #123010 - 09/16/08 03:55 PM (8 years, 2 months ago)

yup, keep the lid loose and tighten it right after when it's still really hot, then let them cool all the way down.  if you have the pop-tops, make sure they're not popped or else there's no vacuum and they won't keep.  the two-part lids are easier in that they will form their own vacuum upon cooling, and the ring can then be tightened down at any time.  these are harder to open though, and you might even need a can opener to break the seal and get the lid off.

i'm not sure if the heat from canning would affect it much, i wouldn't think so though.  i do know that as with lots of other stuff, you can actually age hotsauce to develop more complex flavors that aren't present immediately after cooking it up.


--------------------
"Prohibition will work great injury to the cause of temperance. It is a species of intemperance within itself, for it goes beyond the bounds of reason in that it attempts to control a man's appetite by legislation, and makes a crime out of things that are not crimes. A Prohibition law strikes a blow at the very principles upon which our government was founded." - Abraham Lincoln


"There are a thousand hacking at the branches of evil
to one who is striking at the root"
~ Henry D. Thoreau
Strike The Root
                                                                                      :gethigh:


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Offlinefantasy2reality
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Re: HOT sauce! [Re: Yrat]
    #123667 - 09/18/08 09:00 AM (8 years, 2 months ago)

Looks yummy!
I'm in the process of making sauces and canning tomatos now too...

Yrat, have you tried to roast the peppers and garlic before processing?

It adds a great smoky flavor. In my opinion, there's nothing better than homemade sauce!

A tablespoon of lemon juice per pint, or 2 tablespoons of lemon juice per quart will help the sauce maintain it's freshness, and color for a long time.

Well done, enjoy your bounties.:thumbup:


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OfflineChapter 4

Registered: 08/27/08
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Re: HOT sauce! [Re: fantasy2reality]
    #123668 - 09/18/08 09:17 AM (8 years, 2 months ago)

either of you guys peel your tomatoes?  or just blend them up good?  i have tomato skins in my sauces when eating.


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OfflineYrat
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Re: HOT sauce! [Re: Chapter 4]
    #123677 - 09/18/08 10:29 AM (8 years, 2 months ago)

yeah i roasted them pretty well in that saucepan before blending them up.  they were on the stove sweating for awhile. 

i usually peel my tomatoes with a quick blanch if i'm making marinara, for this one i just threw a couple in.


--------------------
"Prohibition will work great injury to the cause of temperance. It is a species of intemperance within itself, for it goes beyond the bounds of reason in that it attempts to control a man's appetite by legislation, and makes a crime out of things that are not crimes. A Prohibition law strikes a blow at the very principles upon which our government was founded." - Abraham Lincoln


"There are a thousand hacking at the branches of evil
to one who is striking at the root"
~ Henry D. Thoreau
Strike The Root
                                                                                      :gethigh:


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Offlinefantasy2reality
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Re: HOT sauce! [Re: Yrat]
    #123692 - 09/18/08 01:38 PM (8 years, 2 months ago)

yeah, it depends on how thick or chunky I want the sauce to be... sometimes I'll either blanch a few and slip the skins off, or sometimes I'll just quickly do it with a knife if it's a larger fruit.

I think roasting the peppers, tomatoes, and garlic adds a uniqe flavor to the sauce.

Generally you want to get the skins off Chapter 4, just because of the texture of the skin, and I've heard they will turn bitter after a while, but thats just what I hear.

My sauces don't usually last in the pantry too long! LOL

Hey Yrat, you think shrooms would keep in a spaghetti sauce? I was thinking of using some of mine to whip some up for a few friends... but I'm not sure how the potency would be affected with all the heat need to produce sauce?????????


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Invisiblebeatyou
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Re: HOT sauce! [Re: fantasy2reality]
    #123695 - 09/18/08 02:38 PM (8 years, 2 months ago)

wow nice salsa bro, that shit looks tasty and spicy! good variety of peppers in it.

one of my favorite salsas is straight roasted jalapenos finely blended with a tiny bit of garlic/seasalt/oil. Its super hot and the jalapeno flavor is great.


--------------------
this is me on a bar, 3 methrolls (up 4 days), ketamine, and some good acid two years ago.


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Offlinet0ad
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Registered: 09/28/08
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Re: HOT sauce! [Re: beatyou]
    #178933 - 01/10/09 10:24 PM (7 years, 10 months ago)

I like to take white vinegar, a sliced habanero, chili powder, cayenne powder, garlic salt, cumin (a little dash or six, depending on how much you like the mexican flavor hot sauce) oregano, crushed dried cannabis leaves, seasoned salt, black pepper  and a juicy red tomato and 2 jalapenos (large 4 mediums or 5-6 small ones)

add all ingredients minus the habanero pepper to a blender and blend, you can add the spices to your preferred taste, i like a lot of cayenne, a moderate amt of chili pepper and a lot of garlic.

Bring substance to a simmer for 10 minutes & add 2 tblspn Canna Butter then carefully remove the habanero pepper, place in desired container you plan to keep this sauce in, and then pour the liquid + butter (melted at this point and mixed into the sauce subsatnce) into that container until ready to use.

Sometimes it separates over time so whenever you wanna use it shake it and its good to go.  Its a very flavorful 'buffalo' style hot sauce (hot sauce + butter = buffalo sauce)


Let this sauce sit in the refrigerator for a min 72hrs before using, shake, and enjoy



I like cooking a pork shoulder in a big pan w/ this sauce along w/ some freshly cut cilantro on top and freshly made sofrito. (so-free-toe)

Sofrito is a mixture of cilantro, green bell pepper, cubanello pepper, onion, tomato, and garlic cloves blended together.  I mix Thyme, Rosemary Oregano & some seasalt into mine also.  Sometimes substituting a tomato for tomato paste adds for a thicker consistency, and instead of being green it is going to be somewhat reddish when you use tomato paste (also a more tomato flavor)  I usually add a little bit of water into my blender and just blend/liquify it lol.


Just stab the pork all over and marinate the pork for 30minutes.  If cooking a nice big picnic shoulder covered cook @ 350' F for every pound 1/2 hour and cook the fatty side up (white side) 

So, 7lb is 3 1/2 hours covered.

Every hour or so take out of the oven & baste the pork.  Do not rotate or flip it over but just get the juice back on the top of the pork. 

Remove the foil/cover, turn heat up to 450'F for 15-20 minutes and cook until the fat is crispy on top.  Basting before doing this.


VOILA

t0ads special pork recipe, shared with all of you and none of his neighbors, coworkers, or family members!
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx


It's nice and spicy and has a tang from the sofrito, it is a very delectable meal w/ rice & if you want slice some onions and place them into the pan your cooking the pork in and cook them along side it w/ potatos too is something I also like to do.


I should write a cook book Hmm.........:strokebeard3:


--------------------
<img src="/forums/images/graemlins/hypnotoad.gif" alt="" />


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Offlinehighasfuck
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Re: HOT sauce! [Re: Yrat]
    #186280 - 01/21/09 06:14 PM (7 years, 10 months ago)

Looks great. My peppers were nice and ripe and i made some very HOT salsa. I should have taken pics.


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OfflineOregonMeds
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Re: HOT sauce! [Re: Chapter 4]
    #190288 - 01/28/09 10:23 AM (7 years, 10 months ago)

Quote:

Chapter 4 said:
awesome, thanks for that!  so should we keep the lid loose, then when done cooking (and still hot) tighten it?

one other q.  does the heat do anything to the flavours (with the vinegar)?

thanks, i look forward to trying this now!




Also, if you can them and the pop top is down like it should be. If you store the jars and then at a later date you pull them out to use them, if that pop top is pushed up DO NOT injest that sauce/salsa!!
If you are going to be canning anything look up plenty of directions (It sounds like it may be your first time) Because you can get pretty sick if you mess up. Its not likely you will tho, as long as you follow the basic safety procedures :thumbup:


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Invisiblebeatyou
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Re: HOT sauce! [Re: OregonMeds]
    #190300 - 01/28/09 02:47 PM (7 years, 10 months ago)



--------------------
this is me on a bar, 3 methrolls (up 4 days), ketamine, and some good acid two years ago.


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OfflineOregonMeds
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Re: HOT sauce! [Re: beatyou]
    #190370 - 01/28/09 08:54 PM (7 years, 10 months ago)

Yes, Botulism is pretty nasty.


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OfflineYrat
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Re: HOT sauce! [Re: OregonMeds]
    #190376 - 01/28/09 09:22 PM (7 years, 10 months ago)

did you know that the bacteria that cause botulism are related to those that cause tetanus?  Clostridium botulinum and Clostridium tetani are two species in the clostridia genus that produce slightly different neurotoxins that act as inhibitors of neurotransmitter release in the nervous system.  both toxins cause paralysis through different routes of inhibition.

cool stuff.


--------------------
"Prohibition will work great injury to the cause of temperance. It is a species of intemperance within itself, for it goes beyond the bounds of reason in that it attempts to control a man's appetite by legislation, and makes a crime out of things that are not crimes. A Prohibition law strikes a blow at the very principles upon which our government was founded." - Abraham Lincoln


"There are a thousand hacking at the branches of evil
to one who is striking at the root"
~ Henry D. Thoreau
Strike The Root
                                                                                      :gethigh:


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OfflineOregonMeds
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Registered: 11/07/08
Posts: 80
Last seen: 6 years, 7 months
Re: HOT sauce! [Re: Yrat]
    #190475 - 01/29/09 09:47 AM (7 years, 10 months ago)

Interesting :gethigh:


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Offlinelqdtrance


Registered: 05/14/08
Posts: 19
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Re: HOT sauce! [Re: OregonMeds]
    #193024 - 02/06/09 11:31 PM (7 years, 9 months ago)

I cant believe I missed this. Thanks a ton for the info. That sauce looks nice. I cant wait to try with my harvest!!


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Amazon Shop for: ½ Pint Jars, Hot Sauce, Pressure Cooker

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