A while back TEACUP13 had posted a thread on the making of a hot sauce. That got me wanting to give it a try, so I did.
Pulled out some last year's habaneros from the deepfreeze-
Smoked them over mesquite-
Then chopped them up, and steeped them in apple cider vinegar and chopped garlic for about 30 days in the fridge-
Got the goods to make the salsa-
Pureed the habs in vinegar with the small cans of Mexican salsas. Added a cup of tomato paste not in the pic-
Chopped up the cilantro, spring onions, and added canned diced tomatoes and lemon and lime juices. Mixed all well...ready to can!
Into the pressure vessel, two layers. Half pint and one pint jars. The small ones at the bottom, then the rack, and pints on top-
After cooking, 10 lbs pressure for 35 minutes, they cooled. Here's them finished-
The other ingredients really mellowed the hab's heat and the final product was mild, not much hotter than store bought "HOT" level salsa. Much, much tastier of course. You can never beat home made. Thanks for looking!
Pulled out some last year's habaneros from the deepfreeze-
Smoked them over mesquite-
Then chopped them up, and steeped them in apple cider vinegar and chopped garlic for about 30 days in the fridge-
Got the goods to make the salsa-
Pureed the habs in vinegar with the small cans of Mexican salsas. Added a cup of tomato paste not in the pic-
Chopped up the cilantro, spring onions, and added canned diced tomatoes and lemon and lime juices. Mixed all well...ready to can!
Into the pressure vessel, two layers. Half pint and one pint jars. The small ones at the bottom, then the rack, and pints on top-
After cooking, 10 lbs pressure for 35 minutes, they cooled. Here's them finished-
The other ingredients really mellowed the hab's heat and the final product was mild, not much hotter than store bought "HOT" level salsa. Much, much tastier of course. You can never beat home made. Thanks for looking!
