Recent content by beetle_slayer

I am running out of jelly and the stores are running out of peppers. My crop did nothing this year--3 habs and a few jalapenos and serranos. I want to make jelly so frozen or frsh would work as they will be pureed (sp?) I am in Carrollton and a couple of pounds or whatever you want to part with...

I half heartedly used the search function but it is too broad of a subject and pulls up choc bhuts. To grind them up they must be dried, correct? What is a good way to dry them? Just trying to be creative with the peppers. My Hogs were detroyed by the Tigers yesterday, so I'm watching lesser...

I want to make some pepper and choclate combination sauce. I would like to have a sauce or syrup that I can preserve for the pantry. I'm not sure if this is the right forum. I don't know what combinations work. Any of y'all ever done this? I would even like to try baking something like a...

I love the flavor of peppers but the heat can kill my tongue and lips. I love bourbon but too much is well too much. Any way to mix the 2 together like a suace, or drink, or jelly, or anything?

I assume you add the alcohol after cooking the sauce? Otherwise woudn't the alcohol evaporate while cooking? I'm intrigued. What type of alcohol so as not to alter the taste in a bad way?

I will probably give this a try. Would this stuff be just as good if it was strained before going into bottles? Also, what does the pH need to be to safelt bottle this stuff unrefrigerated. Thanks!

I was looking at the chart but it doesn't account for extra ingrediants like cilantro, onions, bell peppers, etc. If I cook it for nachos or something how would I do that safely? I am more concerned with losing my pickled peppers and garlic, but I'm probably ok from what I've read. Is it...

I will buy a pressure canner and pH tester for the next go. I think I might scrap the salsa. Its a small price to pay. As for my garlic, is 50/50 good? I'm having trouble finding the recipe I used. Thanks!

Hello everyone. I'm new here but have been reading for a bit. I'm sure these have been asked before in some form. I followed some recipes for canning peppers, garlic, and salse but am not sure if any is edible. I have gotten myself all worked up from reading about botulism. Every recipe is...

I would agree but sometimes grabbing a jar on the go is very handy. My pico recipe is very simple: 3 romas, 1 onion, 1 jalapeno, and cilantro. Equal parts and you can't go wrong. I like a little more roasted tomato flavor and toned down onions with some heat in my salsa. Natural flavored.

Hi all, I'm new here. I am a wimp when it comes to hot stuff but a lot of people I know like it hot. I enjoy growing peppers by the bucket load and do well at it. I have pickled a few peppers :serrano, jalapeno, habanero, cayenne, garlic. I tried a salsa recipe in my canning guide but it has...