Re: [CH] End of harvest
Ted Wagner (trwagner1@yahoo.com)
Sun, 27 Oct 2002 09:41:41 -0800 (PST)
WOW! Sounds very productive Jim.
> For a total of- 11,538 lbs. Just shy of 6 TONS of chiles :-)
>
> My web designer (Rob Hanley- he doubles as a chile processor also :-)
> &
> I just got done processing 1,700 lbs of habanero all day (and most
Hmmm, which leads me to this question....
I'm assuming everyone processes their chiles in THIS quantity with them
only de-stemmed...i.e., de-seeding is too laborious.
I've noticed that in all my hot sauces that I've made over the past few
years they've always had a slight..."green" taste to them. I don't
know any other way to describe this. Each of those batches I've not
de-seeded, but just de-stemmed and then cooked down and processed into
sauce, seeds and all. Of course, I do strain it prior to bottling.
But, how do you get that "green" taste out? It's something I've been
experimenting with but so far, have been unsuccessful.
Ted
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