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Fatali Puree

So with tailgating season upon us, there are many decisions to make . . . Naga Puree or Fatali Puree for the Bloody Mary's.  Same recipe as before:
 
100 grams Fatali
60 ml 5% White Distilled Vinegar
1 Tea Spoon Agave Nectar
1/4 Tea Spoon Sea Salt
 
Recipe courtesy of Alabama Jack.
 
I used approximately 900 grams of Fatali in this one.
 
In the food processor
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On the stove (looks thick as they were deseeded and then frozen)
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Cooking down
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Ready to go
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Next up . . .  the smoked chocolate TScorpions
 
 
roper2008 said:
I don't think I have enough of one pepper to make this.  I can't find Alabama Jack's puree recipe.
Must be way in the archives.  
His recipe is at the top of this post.  The only part missing is to cook down the puree until it reduces approximately 25%.  Pressure can for 15 minutes at 10 PSIG.  Enjoy.
 
TJP
 
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