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New member, first post, first sauce

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#1 etothepii

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Posted 26 February 2012 - 04:25 PM

Hello!
I'm a bit of a pepper head, and a gardener. In the past, I've pickled peppers, made jalapeno jelly, and this fall, I made my first sauce. It's pictured next to some jalapenos I canned.

I used a mixture of red wine and apple cider vinegars along with whole datils. The heat is nice, and it's super fruity in flavor. http://sphotos.xx.fbcdn.net/hphotos-ash4/307830_2433177399163_1543507991_32661882_603291170_n.jpg

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#2 DonLava

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Posted 26 February 2012 - 04:35 PM

:welcome: good ole mason jars
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#3 salsalady

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Posted 26 February 2012 - 04:53 PM

Looks nice!

:welcome:

hope you have fun on THP.
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#4 meinchoh

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Posted 26 February 2012 - 05:02 PM

:welcome: from NE Ohio! Excellent first post!!
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#5 megahot

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Posted 26 February 2012 - 05:18 PM

Yum! :welcome: to THP!
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#6 RocketMan

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Posted 26 February 2012 - 05:56 PM

Welcome to the forums. Looking good so far! I'll be growing some Datils for the first time this year and can't wait to play with them.
Answering The Call For Fire!  If you can't stand the Heat, don't tickle the Dragon!

#7 Prehensile

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Posted 26 February 2012 - 06:35 PM

:welcome: Nice!!

#8 sicman

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Posted 26 February 2012 - 06:40 PM

:welcome: from florida

#9 SocalChilehead

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Posted 26 February 2012 - 06:42 PM

:welcome: from LA

#10 compmodder26

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Posted 27 February 2012 - 03:36 PM

:welcome: from Lexington, KY! And that looks very tasty!

#11 etothepii

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Posted 01 March 2012 - 02:53 PM

Hi everyone, and thanks for the welcome!

I made this sauce in the fall, and opened my first jar in February. I had some that I didn't can, but put strait in the fridge instead. I used that up before diving in to the preserved stuff.

I've read that a few months in the jar blends the flavor. I can't really attest to that, because I liked it so much straight from the first batch!

What I can say is that I didn't add any ingredients to the sauce because I wanted the sauce to be an ingredient itself that I can add to other things, and it is working out well.

I added some to store bought salsa, for example, and it made it soooo much better.

I mix some with ketchup and molasses and get a nice dip.

I add some to barbecue sauce, and again, it adds great heat and flavor.

And about the flavor, perhaps it's like a first love, but I am forever hooked on datils. If you have not tried them I suggest you do so.

People who do not like hot foods complain that all hot peppers are the same, or the burning hides all the flavor anyway, etc. There is no way this can be said about the datil pepper (and I'm sure there are other varieties as well). Datils have a distinct flavor that cannot be hidden, no matter what you do! I think the fruity vinegars I used in the sauce help to that end as well.

#12 habaneroheat81

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Posted 01 March 2012 - 03:59 PM

:welcome:

That sauce glows with fruity awesomeness! I would put the Datil in my top 5 or better. I used some in salsas that I've made in the past and really enjoyed them.
It ain't hot 'til I'm on da ground cryin an heavin! "Sittin on tha toilet, Sittin on tha toilet"

#13 Katrina

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Posted 05 March 2012 - 02:31 PM

I am a fellow Datil ADDICT! :woohoo:

Geezuz H. Christ in a chicken basket! I had boiling hot magma mud for 24 hours straight. AND It began as a slow deep rumble which triggered a series of popcorn farts much like the exhaust on a Vespa scooter....bip bip bip..rip..rip..vim...voom...TB


#14 LUCKYDOG

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Posted 05 March 2012 - 02:36 PM

Welcome from CT





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