Satan's Salsa!

[rivet]

This year I grew a new hot pepper I hadn't tried before, an Italian import called "Baccio Di Satana" or, Satan's Kiss. Grew real nice, thick walled and tasty-hot! Did real well this year, along with another Italian pepper, a Sheepnose (forget the name) and the usual Jalapenos and Cayennes.



What else to do? Smoke 'em and make salsa! Here they are after an hour over oak...



After a couple three hours at 225F, I chopped them up, put them in a quart mason jar with a tooth or two of garlic, a quarter cup of brown sugar and filled it with apple cider vinegar to steep-



At the time, Fire It Up sent me a bag of chipotles just 'cause he's a great guy, so in to steep they went as well...



All this was back at the end of August. They've been steeping in the back of the fridge for 6, 7 weeks now? Time to make some salsa. Stopped by the store on the way home today, and here's most of the goods. Lots more of the needed spices are in the cupboard, but we'll cover that later.

The big bowl of chili peppers are what I got off the bushes this afternoon... since we're in for a freeze tonight, they're going to used in this recipe.



The plan is to make Satan's Salsa tomorrow morning and cold pack it in pints, with a pressure canning at the end. I'll keep you all posted with ingredients and procedures. Thanks for looking, and hope you'll stop by tomorrow too.

 

[randocammando]

O man satans salsa cant wait to see the end of this

 

[beer-b-q]

Looking Forward To Qview...

 

[txbbqman]

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Satans Salsa....Cant wait to see this one
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[alx]

Sounds terrifying errr delicous.Keep us posted.

Looks great so far.Do we get facial expression shots?

 

[chefrob]

how do hey taste raw? i love a fresh jalapeno to gnaw on with a steak and fresh tortillas.

 

[slim]

looks smoking

 

[rivet]

Chef, the Satan's kiss are milder than a strong Jalapeno. Some Japs can taste sweet and mild, some can set your hair on fire. The Staan's Kiss are about smack in the middle.

Nice taste though, and good to add into any salsa, dip or sauce.

I've eaten fresh Satan's off the vine with grilled steaks and they are perfect puffballs. Nothing to get on fire about- I've plucked them off the vine to munch on with fajitas or steaks and they are fine. Now, Mrs Rivet can't handle that heat, but it's A-OK with me....so you can split the middle.

I will say that they are just the right fresh green hot pepper to dice up and sprinkle over a cheese tortilla! And when they are red, even spicier.

 

[cajunsmoke13]

Nice Rivet. Bet that is going to be awesome...

 

[kookie]

Sounds like some damn good stuff..............

 

[carpetride]

Nice looking peppers, bet the salsa will be terrific.

 

[tasunkawitko]

looking wonderful so far ~ love the fresh ingredients!

will be watching progress!

 

[chefrob]

thx rivet......some peppers have that grassy taste that need to be ripe in order to get a palatable flavor, that's why i asked. try stressing one plant before you harvest if you want more heat.

 

[gruelurks]

Nice peppers, looking forward to checking out your final product. I love some spicy salsa.

 

[rivet]

Let The Madness Begin!

Okay, here we go

This morning, I chopped up all the fresh chili peppers harvested yesterday before the freeze....quite a bit of them and will add a chunky goodness to the salsa-



The kitchen smelled "chili-hot as hell" Mrs Rivet said! Once I chopped up the cilantro and spring onions it mellowed out a bit. 3 bunches each, with the bottom half (stem-ends) of the cilantro discarded-



Added the juice of 6 limes, really nice smell in hell's-kitchen right about now...

Then, the good stuff! Pulled out the 2 quarts of peppers steeping since August. The key to making a great sauce is that the steeped peppers need to be liquified to form the "matrix" of the salsa, the part that carries all the fresh goodness from the cilantro, onions and chiles you add. Here are the smoked peppers ready to be blended, everything from the jar, apple cider vinegar too-



And here go the steeped chipotles too!



Next up, are the canned tomatoes, spices and canning! Stay tuned! Will be posting again in a few hours

 

[chefrob]

that looks like it is going to be some good stuff!

 

[the dude abides]

Looking good! Makes me wish I could handle hot stuff. Never have like cilantro though. Tastes like soap to me.

 

[chefrob]

some people over do it and put too much, a little can go a long way ........and some people just don't like it.

 

[beer-b-q]

Looks like that is going to be some KICK A$$ Salsa...

 

[3montes]

That looks like some fantastic salsa Rivet!

I wish we had a growing season up here that lasted more than 30 days. I would love to get into gardening. Radishes and cukes are about all I would care to attempt. Lots of folks up here make a go of it. Have to start early and hope you don't get a frost when everything is in. Same on the other end. Hope you don't get that killer frost before harvest. I have seen alot of nice efforts go unrewarded up here.