Re: [CH] Pepper puree
Cameron (PheasantPlucker@columbus.rr.com)
Wed, 16 Sep 2009 20:10:53 -0400
>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,
Jonathan,
To maximize the cap. content of my hot sauces (especially savinas) I
run them through several freeze/thaw cycles to make the pods pulpy. I
then run the pulpy pods through the KitchenAid juicer/ricer
attachment which spits out all the skins and seeds. (I daresay very
fine grinding in a food processor would achieve similar results.)
This pulp is then weighed, and the correct quantities of sodium
benzoate (to prevent bacterial growth) and potassium sorbate (to
inhibit fungus and yeast fermentation) are calculated. Pulp +
chemicals -> bottles. You could acidify this mixture and "heat can"
it at pressure, but I've never found that necessary. In any case any
heating reduces cap. content. I keep the bottles in the fridge to
preserve the flavor. The chemicals are cheap, but you will need to
invest in some accurate weighing equipment. That is unless you
already cook Euro style!
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Regards,
Cameron