[CH] Pepper puree
Jonathan Smillie (jonathan.smillie@gmail.com)
Wed, 16 Sep 2009 13:24:13 -0400
Greetings all -
Looking forward to seeing a substantial number of the list at OF 2009 in
(less than) two weeks!
Re: OF harvests (potentially) and my own (actually), I have been
freezing chiles, mostly habaneros, for the last couple of years, and
removing them from cold storage when I need them to make hot sauce. I'm
thinking that I might go one step further and attempt making a pepper
puree with a vinegar base, the better to more immediately convert into
sauce when the time comes (this would also facilitate experimentation
with various pepper blends if I had them in puree form - 1 cup red
habanero vs. "about 30" is a much more exact measurement).
I know some others, primarily the commercial hot sauce makers on the
list, will have done this; my thought is to manufacture the puree by
simmering the chiles in a certain volume of vinegar and then pureeing
and canning the results - it seems that the vinegar base should, with
adequate sanitization, lend itself to hot-water-bath canning of the
results. Before I go using my entire crop in ill-advised experiments,
has anyone tried something of this sort before and do you have, as a
result, any specific advice?
TIA,
Jonathan