Smoked Habanero Salsa Q-Vue Heavy

Discussion in 'Canning & Storage' started by rivet, Jun 6, 2009.

  1. rivet

    rivet Master of the Pit OTBS Member

    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!
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Hey rivet old buddie old pal that sounds like to bomb sauce. Thanks for the recipe you don't mind if I steal it. I know we'll call it Mark's sauce OK??
  3. alx

    alx Master of the Pit OTBS Member

    Excellent Rivet.Have used a habanero-peach on comp chicken and found the process( it was bbq sauce) brought out the flavor of habs- without overwhelming heat.[​IMG]
  4. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

  5. rivet

    rivet Master of the Pit OTBS Member

    Hey all, thanks for the nice comments.

    Mballie, sure you can make it and call it Marks worries, man. What I post is to share! It's some good stuff, and it wouldn't have been made if it wasn't for TEACUP13, and others on this site that answered all my questions back when he made it about canning and keeping sauces (pressure canned versus water bath versus no bath cold-fridge storing).

    There's some great folks here who are always willing to share ideas and help a person out. This salsa is a direct result from all their help.
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I just put away a bag of tortilla chips that I'd pull back out to sample that! Looks like a successful project, and I bet it's tasty! Nice job, Riv.
  7. herkysprings

    herkysprings Smoking Fanatic

    How much for a case? :D
  8. bbrock

    bbrock Meat Mopper

    Looks good.. Thanks for the pics[​IMG]
  9. rivet

    rivet Master of the Pit OTBS Member

    Actually, it was such a hit at work that a lot of other folks want some too. I was planning on making a three or four dozen half-pints for just that. One guy makes his own BBQ sauce that's outstanding and we figured on trading.

    Haven't figgered any cost yet, it's still early. Throw me a number! My plan is 6 half-pints to the case.

    Thanks for asking, and I appreciate your interest.
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Just kidding rivet about naming it. But I will make some and yes everybody here is very helpful and I try to help too.

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