Jump to content



New member, first post, first sauce


  • Please log in to reply
13 replies to this topic

#1 etothepii



  • Members
  • Pip
  • 96 posts
  • Location:Central Ohio

Posted 26 February 2012 - 04:25 PM

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

#1A Guest


  • Guest
  • Pip
  • 1 post

#2 DonLava


    Heating Up

  • Members
  • PipPip
  • 395 posts
  • aka:Don Lava Farm
  • Location:Beaumont,Texas

Posted 26 February 2012 - 04:35 PM

:welcome: good ole mason jars
Youtube & Facebook: DonLava09

#3 salsalady


    On Fire!

  • Extreme Biz
  • 14,592 posts
  • aka:SL, HSL
  • Location:eastern WA, USA... the dry side of the state
  • (x8)

Posted 26 February 2012 - 04:53 PM

Looks nice!


hope you have fun on THP.
The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"

#4 meinchoh


    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,892 posts
  • Location:Mentor, Ohio

Posted 26 February 2012 - 05:02 PM

:welcome: from NE Ohio! Excellent first post!!
John 14:16-17, Hebrews 13:2

#5 megahot


    Smokin' Hot

  • Members
  • PipPipPipPip
  • 3,798 posts
  • aka:theitalian556
  • Location:WA

Posted 26 February 2012 - 05:18 PM

Yum! :welcome: to THP!
Chili head till I'm dead!!!!

#6 RocketMan


    On Fire!

  • Members
  • PipPipPipPipPip
  • 6,433 posts
  • aka:RM
  • Location:Titusville, FL
  • (x2)

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


    Smokin' Hot

  • Members
  • PipPipPipPip
  • 2,144 posts
  • Location:Florida

Posted 26 February 2012 - 06:35 PM

:welcome: Nice!!

#8 sicman


    On Fire!

  • Members
  • PipPipPipPipPip
  • 25,642 posts
  • aka:siccy..aka papa sic..
  • Location:Dade City, FL

Posted 26 February 2012 - 06:40 PM

:welcome: from florida

#9 SocalChilehead


    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,295 posts
  • Location:Los Angeles

Posted 26 February 2012 - 06:42 PM

:welcome: from LA

#10 compmodder26


    Smokin' Hot

  • Members
  • PipPipPipPip
  • 2,997 posts
  • aka:Brian
  • Location:Lexington, Kentucky USA

Posted 27 February 2012 - 03:36 PM

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

#11 etothepii



  • Members
  • Pip
  • 96 posts
  • Location:Central Ohio

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


    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,607 posts
  • aka:81A
  • Location:Buckley, Wa
  • (x1)

Posted 01 March 2012 - 03:59 PM


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


    Heating Up

  • Members
  • PipPip
  • 427 posts
  • Location:Kansas

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



    On Fire!

  • Members
  • PipPipPipPipPip
  • 6,164 posts
  • aka:Th1n1ce
  • Location:Central CT

Posted 05 March 2012 - 02:36 PM

Welcome from CT

Also tagged with one or more of these keywords: datil

0 user(s) are reading this topic

0 members, 0 guests