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Swamp Bhuty Stinger!!


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#1 BakersPeppers

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  • Location:Land O' Lakes, Fl

Posted 09 November 2011 - 11:53 PM

So early this year I started growing Tomatillos out in the nursery. Mainly because I sell HOT pepper plants and most people like to make hot sauce with them and tomatillos make a good sauce base...so....I grew them :) Sold quite a few actually, and had a bunch of them ripen up recently so I figured it was SAUCE time!! :) The name I gave it is Swamp Bhuty Stinger..."Swamp" for the tomatillo green base, "Bhuty" for the Bhut Jolokia pods in it, and "Stinger" for the Trinidad Scorpion pods in it :) Plus it does "Sting the booty" on the way out the next day!! Ha Ha :) So this sauce was born :) Heres how it all went down in Chef Dale's Kitchen tonight....
These are the Peppers going in this sauce... Trinidad Scorpion Red, Bhut Jolokia Red, and Red Congo's
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This is how the sauce starts with a puree of Tomatillo over medium low heat...
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Next we have some peeled garlic cloves that are added...whole!
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Let that cook for about 5 minutes or so...
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Then add the fresh PEPPERS :) I dont cut or slice or mince or dice my peppers...I find I get better flavor in the sauce if I just tear the peppers in half and throw them in! :) Let the blender do the rest later.....trust me here....dont knock it till you try it...First pic is a cross section of the Scorpions i used in this...yes seeds and ALL!!
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The peppers torn and added to the sauce...still over medium low heat..
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We are going to now add a little fresh ground Sea Salt...
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And fresh ground Pepper...
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to be continued....

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#2 BakersPeppers

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Posted 10 November 2011 - 12:07 AM

Continued....

Now we add a little bit of plain ol cane sugar...
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And some of Chef Dales Secret Chili Powder...Consists of 33 different peppers! :) YUMMY!
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Now we increase the heat a little, just under meduim heat, and cook for about 15-20 minutes stirring occasionally...the garlic will soften up through this process and you can feel free to mash it up a little with your stirring utencil :)
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After 15-20 minutes of cooking...turn off heat and add the sauce to the blender...Put lid on and PUREE!
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Now comes the FUN part! Heres where we blow your mind just a little...Next we add just a little apple juice and FRESH Raspberries! :)
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Now comes the vinegar to finish the process.....
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After the vinegar...its PUREE time again! You can either strain the sauce with a chinois or leave with tiny chunkies in it :) ENJOY!
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This Sauce is AMAZING!!! Im gonna bottle some and send to a few select friends on here and get some feedback :)

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#3 HH81Betterhalf

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Posted 10 November 2011 - 12:14 AM

AMAZING idea is all I can say! Great looking sauce. :)

Edited by HH81Betterhalf, 10 November 2011 - 12:15 AM.

Megan :) aka Habanero Heat 81's betterhalf! The sane half.....

#4 BakersPeppers

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Posted 10 November 2011 - 12:33 AM

Shall I send you and your generous significant other a sample?? :) It truly was an awesome idea...I think im going to run with this one! :)

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#5 HH81Betterhalf

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Posted 10 November 2011 - 12:39 AM

That would be awesome!!! I would love to try it and am certain he would too. :)
Megan :) aka Habanero Heat 81's betterhalf! The sane half.....

#6 mjdiamond83

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Posted 10 November 2011 - 12:42 AM

That looks great. Really hot, but great! I have tons of wild raspberry bushes behind my house. I might have to recreate this next year. Incorporating fresh fruit into hot sauces works very well. I made a blueberry-chocolate habanero barbecue sauce a couple weeks ago. It came out great. Let me know if you want to trade samples.

#7 BakersPeppers

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Posted 10 November 2011 - 12:42 AM

I just have to figure out some small bottles to ship it in and how im gonna ship it...lol any suggestions?

Edited by BakersPeppers, 10 November 2011 - 12:43 AM.

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#8 BakersPeppers

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Posted 10 November 2011 - 12:43 AM

That would be awesome!!! I would love to try it and am certain he would too. :)


I just have to figure out some small bottles to ship it in and how im gonna ship it...lol any suggestions?

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#9 HH81Betterhalf

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Posted 10 November 2011 - 12:52 AM

Oh boy.... I am not sure.... Aaron might know I am sure he'll be reading this thread soon. He can maybe chime in.............
Megan :) aka Habanero Heat 81's betterhalf! The sane half.....

#10 BakersPeppers

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Posted 10 November 2011 - 12:53 AM

sounds good..tell him to weigh in on it :)

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#11 mjdiamond83

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Posted 10 November 2011 - 12:57 AM

Those mini wine bottles work pretty well. I use them for cooking pretty often. Sterilize them and they're good to go! They're about 6 oz.

#12 BakersPeppers

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Posted 10 November 2011 - 01:03 AM

thanks mj :)

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#13 habaneroheat81

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Posted 10 November 2011 - 01:10 AM

If your leaving it chunky I would suggest a canning jar. If you have a food saver that would keep it sealed very well. Otherwise you gotta go old school.
If your sauce is not chunky then you can use the woozy bottle. There are a couple good threads here that can help direct you in how to properly seal them.
The sauce sounds great though!
Aaron
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#14 BakersPeppers

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Posted 10 November 2011 - 01:12 AM

thanks buddy...im gonna get some out to you and your wifey :)

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#15 RocketMan

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Posted 10 November 2011 - 06:20 AM

Hold it, your in Tampa. Go to Publix and get some bottles of Trapleys Bull. 61 cents each and no shipping charges. Dump the bull, wash and steralize the bottles and your golden. Besides they're great bottles. 6 ounces.

Good looking sauce, I love the color the Raspbeeries give it. What consistency did it come out as? As you didn't use any carrots or other ingredient that would add some thickness to it did you cook it down a bit to make it a little thicker or is it a thinner sauce?

Cheers,
RM

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#16 compmodder26

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Posted 10 November 2011 - 06:29 AM

That sauce looks outstanding! I too prefer to just cut the peppers in half and toss them in. I don't mind having the seeds in my sauce at all. Actually, I like the look of them suspended in the bottle.

:cheers:

#17 michigan.momma

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Posted 10 November 2011 - 07:36 AM

ooooh my that's some good looking sauce. Bakers if you need anyone else to try it out I'd be happy to do a review for you :)!

#18 PIC 1

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Posted 10 November 2011 - 08:35 AM

Nice twist to the "Tomatillo" sauce... :)

But seriously....your chef's knife has lost its keen bevel edge, and what's with the "Rival"...........no "Vitamix...?... :(

just kidding... :lol:

Greg

#19 Justaguy

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Posted 10 November 2011 - 09:53 AM

That looks great. Really hot, but great! I have tons of wild raspberry bushes behind my house. I might have to recreate this next year. Incorporating fresh fruit into hot sauces works very well. I made a blueberry-chocolate habanero barbecue sauce a couple weeks ago. It came out great. Let me know if you want to trade samples.


I swear I saw a post with this, but now I can't find it. grrrrrrrrrrrrrrrr
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#20 BakersPeppers

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Posted 10 November 2011 - 11:22 AM

I swear I saw a post with this, but now I can't find it. grrrrrrrrrrrrrrrr


A post with my recipe??

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