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Making some puree today...will post pics of the process....it's easy....

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#321 salsalady

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Posted 05 October 2018 - 04:45 PM

Man, I just LOVE how these purees look in the jars!  So Beautiful!  I have a Jonah 7 Pot from about 2011 that still looks perfect.

 

For those ChocHabs...just do 'em up straight to get 'em in the jars.  You can always re-batch them later after waking up at 3:14am with the : :idea: : inspiration.

 

 

 

 


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#322 YAMracer754

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Posted 07 October 2018 - 12:35 PM

Man, I just LOVE how these purees look in the jars!  So Beautiful!  I have a Jonah 7 Pot from about 2011 that still looks perfect.
 
For those ChocHabs...just do 'em up straight to get 'em in the jars.  You can always re-batch them later after waking up at 3:14am with the : :idea: : inspiration.
 
 
 
 

Haha, that does happen to me all the time to be honest... I keep a post it pad handy for those situations! I ended up pecan smoking ~4lbs of the choc Habs and after deseeding/stemming/placenta (all by hand UGH, wanted to keep heat to minimum and flavor to maximum as they are really hot but so tasty so no kitchenaid strainer to keep placenta/vein out) I ended up with ~3lbs. Should I mix em with some freshies to mix it up or just run em straight pecan smoke?

This is seriously a full time job especially when all the plants are loaded down at the same time! For example, today's "to-do-plant list" is to set up fermentation vessel for my smoked + roasted red jalapeño/aleppo/pueblo/sulu adana/garlic sauce made last night (48oz without seeds!) , figure out how to do bunch of jars of pickled peppers, prep more pounds of reaper to fill dehydrators, make watermelon jam to use my single watermelon I was able to grow and not waste it, and there's still so much harvesting to do in the garden aside from all the cooking work! My fire hands need a break I was so ready to throw in the towel all day yesterday as they haven't stopped burning in 4 days!! The third pic is of half my sugar rush peach concentrate made the other day :) tasty stuff! 4389a64b12f728913922e50f0271c29c.jpg5ca2a94e8928d4a7e943d24f4c0d4378.jpg9e8c9c751b49da356f6cff610ac58ba8.jpgbc2e5b597bbde57a407b13f5300ea95e.jpg

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Edited by YAMracer754, 07 October 2018 - 12:37 PM.


#323 YAMracer754

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Posted 07 October 2018 - 06:15 PM

Lava pools of 2.5lbs finished chocolate habaneros hand seeded veined and stemmed by hand no kitchenaid! The smell is indescribable!! More aromatic and hard to breathe than reaper puree in many ways! Puree from this is gonna be killer, taste tests are great so far! Agave, and garlic rice wine vinegar mixed with distilled white! It gets progressively darker as it cooks down reduces and the enzymes, carbohydrates, anthocyans, etc. break down! 20fec6ee8753efb3e36b7fc84cd2a8bc.jpg9914ce3874a759985c00534bf8e716da.jpg0f5f0f18f11b8f9a958c699aed017a43.jpg
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Edited by YAMracer754, 07 October 2018 - 08:40 PM.


#324 Bookers

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Posted 08 October 2018 - 03:34 AM

Looks amazing

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#325 YAMracer754

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Posted 08 October 2018 - 11:03 AM

Looks amazing

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Used it on some pork chops and chicken as a baste before grilling with some aji spice powder blend and it was killer! With the color and flavor of the chocolate I see some bbq sauces in the future...

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#326 The Hot Pepper

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Posted 10 October 2018 - 01:26 PM

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#327 MikeUSMC

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Posted 10 October 2018 - 03:00 PM

This topic has been Pinned.

Sweet! :party:

Now, please pin this one so I don't have to keep bumping it every time someone has a mold/yeast question ;)
http://thehotpepper....-to-prevent-it/

Edited by MikeUSMC, 10 October 2018 - 03:01 PM.

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#328 MuyPicante

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Posted 06 March 2019 - 08:14 PM

.........

The recipe is:

100 grams fresh peppers
60 ml 5% White Distilled Vinegar
1 tsp agave nectar
1/4 tsp sea salt



07-15-12a002.jpg
 

 

 

 

 

Great recipe Alabama Jack, thank you very much for this.

 

I just have one small doubt, when you say "tsp", do you mean teaspoon or tablespoon? The spoon in the picture looks more like a tablespoon than a teaspoon

 

Cheers!



#329 SmokenFire

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Posted 06 March 2019 - 09:05 PM

tsp = teaspoon

 

tbsp = tablespoon

 

edit: I also got some of SL's 7pot jonah puree.  that stuff lit my world on fire. 

 

 


Edited by SmokenFire, 06 March 2019 - 09:06 PM.

It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
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#330 MuyPicante

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Posted 13 March 2019 - 08:07 AM

 

forgot to say, you want to keep the puree on a very slow boil...if you don't you will scortch them....and when you stir the boiling puree, be careful of the bubbles popping...this hurts already...I will have hunan hand all day long now...

07-15-12b001.jpg

 

 

Am I the only one also getting hunan feet making these purees?



#331 skullbiker

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Posted 13 March 2019 - 08:12 AM

 
 
Am I the only one also getting hunan feet making these purees?




#332 salsalady

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Posted 21 March 2019 - 08:24 PM

Am I the only one also getting hunan feet making these purees?


That's what happens when you make sauce wearing flip-flops. Kind of like deep frying without a top, cutting up peppers without gloves.... ☺️
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#333 mitchNC

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Posted 02 August 2019 - 09:29 AM

Man, this thread is making my eyelids sweat.



#334 mitchNC

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Posted 04 August 2019 - 11:46 AM

This topic came in handy.  I picked about 400g of habs yesterday and was going to toss them into the freezer.

I made this instead.

 

Added a nice kick to my Caribbean rice last night.







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