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Orange Habanero Paste - First Effort

AlabamaJack

AlabamaJack

Extreme Member
I decided to make paste out of my last Orange Habanero harvest. I used BillyBoys recipe for paste with a few mods.

400 grams pepper (110 Orange Habanero Peppers)
120 ml (8 Tbsp) Apple Cider Vinegar
120 ml (8 Tbsp) Lime Juice
60 ml (4 Tbsp) Agave Nectar
4 Pinches of Salt

here are 4 photos

First off...the wife has banned me from making anything out of peppers inside the house except Pico Di Gallo so I had to set up an area in my storage building/work shop.

First picture is of all the ingredients and "tools"

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second pic is the first batch in the Magic Bullet before blending

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third is of the paste in a sauce pan on the hotplate in my workshop...

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fourth shot is finished product...I got four 8 ounce (240 ml) jars...

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the pH of the paste is 4.1, and they were processed in a pressure cooker for 10 minutes...they have now cooled down and all the jars sealed themselves just like they were supposed to...

Now the wait begins until I break one open and try the finished product...I tasted a bit after it cooked and it is kinda fiery...
 
thanks Potawie...agave nectar is very sweet and I used this instead of using sugar...I found it at Central Market a couple of weeks ago and the guy gave me a taste....it is scrumptious...here is a link...

http://www.madhavahoney.com/agave.htm
 
Mmmm...agave necture. One of the breweries out there makes an Agave Wheat and it's absolutely tasty! I love agave necture.
 
agave nectar is awesome. i tried it in coffee and tea a bunch of times. i considered it for a sweetener for hot sauce, but i'm opting to use stevia instead. agave has a distinct taste, though a good taste. it comes in a few varieties. it's made from the stuff they make tequila from.

the paste looks amazingly good.
 
AJ...what a great idea. How thick did it come out to compared to say..tomato paste? Looks like it would make a great schmear on a sandwich. Hope noone mistakes it for peach jam.

Cheers, TB.
 
Not near as thick as canned tomato paste...about as thick as a heavy salsa, maybe a little thicker...
 
Looks great AJ. I tried my hand at the same thing last weekend. Funny you mentioned the kitchen ban, I am now also banned from cooking habs in the house. They had to leave coughing and sniffling. I made a about 1/4 of what you made. I only had about 35 habs. It was nearly the same recipe, except, instead of the Agave Nectar (which I would love to try), I used turbinado sugar. I also added a couple of extra spices in small amounts. Turned out very good and VERY hot. Did you break yours open yet?
 
Those look yummy. I use and really like the size of those canning jars, I use them myself. I broke open one of mine I did over a month ago and mixed in another spash of white distilled vinegar and made two woozies today. Perfect size to store and open when needed. I am suprised at the color of other people sauces. Mine were always orange in color until lately my sauces are a deep red that I like. Glad to see you enjoy making some sauce with your peppers now AJ.
 
JayT said:
Did you break yours open yet?
Click to expand...

Thanks JT...giggling so hard I am about to pee on myself....hell man, I just finished putting them up about 5 hours ago...they have barely had time to cool off...I suppose I will break one open when it has aged for 6 hours....roflmao.... :lol:

wonder how many others are banned from the kitchen....

Thanks PRF...I like the size too...you are right...one of these jars will make 2 coozies if you add 2 ounces of "flavoring"..
 
Kinda fiery???? I'm sure this stuff is hot as hell! I mean 100+ habs in just 4 jars!!!

Looks good, AJ! I like the little kitchen you came up with after getting banned!
 
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