Last year I bought some purees from AJ and the Fatalii was something I knew I had to learn how to make. I used his simple recipe of adding Fataliis, sea salt, vinegar, and agave. So far, I have not bought a pressure canner and figured I could cook it down well, use vinegar, and sterilize by boiling the bottles. These bottles will only last a month or two at most, so I am not too concerned about not using pressure canner. I took my first real harvest of Fataliis (1 lb.), popped the stems, and added them to the blender with the other ingredients. I then pulsed and chopped them for a few minutes. Instead of cooking them inside and fumigating the family, I used my backpacking stove and cookware in the back yard. I boiled and stirred the goodness for 15 minutes or so. I lost time because I was busy inhaling as much as the fumes as possible.
I used a probe thermometer and it showed the heat at the 209 F level for most of the time. Anyway, when I figured the cooking was done (all just a guess for me) I put the sauce back in the blender and let it rip for a few more minutes. Of course, I took in a few more fumes and poured it into 3 woozy bottles. I had the equivalent of another halve bottle, but I didn't bother, it was gone by the end of the day. It came out wonderful! Next batch I make I will add less salt and some garlic cloves. It did happen. Here's the proof.
