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fatalii St. Barts Carib Red Rum bourbon apples fruit Tabasco puree

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#1 annie57

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Posted 20 October 2012 - 09:32 AM

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Left to right, Tabasco puree, St. Bart's Rum Pineapple, Carib Red Pineapple-Papaya, Fatalii pineapple, Bourbon Fatapple (thanks RM!)


Tabasco (Puree)

1 gallon 50-100? Tabasco peppers—fermented for 1 month in kosher salt
10 cloves roasted garlic
2 roasted white sweet onion
1/2 cup brown sugar
2 T. salt (depending on salt from fermentation)
1 cup ACV

Add all. Cook in a stockpot until tender, then press through sieve to get out seeds from Tabs: spatula works best, imo. Simmer until blended well. Put in pint/half-pint jars, seals softened in boiling/simmering water. Pressure-can at 10 lbs. for 15 minutes OR water-bath can for 20 minutes. Yield of near puree? 6.5 pints. “May” be thinned with vinegar. This stuff has great flavor and is "warm."


St. Barts (Duval Crawl)

30-40 de-seeded St. Barts peppers (but leave membrane)
1 cup carrots
1 roasted sweet onion
8 roasted garlic cloves
2 15 oz. cans pineapple
2 cups mango puree
1 teaspoon coriander
1 tablespoon sea salt
1 teaspoon black pepper
1/2 cup agave
1 cup Jamaican white rum
1 cum key lime juice

Cook all (except agave and key lime) in rum for an hour. Medium simmer. Put in blender, blend well, put back in stockpot. Taste. Add agave and lime juice, judiciously. Tasting: less, more, per taste. Bring to med boil and hold it for 15 minutes. Pour into pint jars. Pressure-can @ 10 lbs. 15 minutes or water-bath can for 20 minutes. Yield: 6 pints.
* note found a cool way of prepping (for me) ahead: roast all garlic and onion ahead, store in frig in quart jars. Carrots: to sweeten and pre-soften, small cut, add kosher salt, touch of agave, microwave in quart jar, keep that in frig.

Carib Red (Santo Chac-Mool)

20 Carib Red peppers, deseeded but left membrane
2 15. oz. cans tropical fruit (papaya, guava, banana, pineapple)
1 cup mango puree
2 roasted sweet white onion
2 teaspoons allspice
2 teaspoons coriander
1 tablespoon sea salt
1 teaspoon black pepper
1 1" slice ginger minced
1/2 cup agave
1 cup mango juice
1/4 cup rice vinegar
3/4 cup Realime juice
2 tablespoons vanilla extract

Do as above: cook all (but vanilla extract) in mango juice on med. simmer. To blender, then back to stockpot. Taste. Add spices to taste or not. Med simmer 15 minutes. Pressure-can or water-bath. Yield: 5 pints

Fatalii Pineapple

16 fatalii peppers, de-seeded, left membrane
1 roasted white onion
2 roasted garlic cloves
3 cans pineapple chunks
1/4 cup brown sugar
1/2 cup agave
2 teaspoons allspice
1 cup Realime juice
1 tablespoon sea salt
1 tablespoon course ground black and white pepper
2 cups pineapple juice

Cook/medium-hot simmer in pineapple juice and do as above. Yield: 5 pints

Fatalli Apple Butter (many thanks to RocketMan for much of this recipe!)

12 fatalli, de-seeded, membrane left
2 pints homemade apple butter
25 oz. unsweetened applesauce
1 cup brown sugar
1/2 teaspoon ground cloves
1 teaspoon allspice
1 cup apple cider
1 cup bourbon
Simmer fatalii in cider and bourbon for 30 minutes. Add the rest and medium-hot simmer for 1 hour. Into blender, back into stockpot, get it hot again. Into jars and pressure-can. If water-bathing, I would add ACV, lemon juice, rice vinegar--something acidic to make shelf-stable if desired. Yield: 4.5 pints.
*using homemade apple cider (pulpy), this stuff can get thick! Good deal.

Thanks, enjoy and any ideas for improvement, ideas, period, please contact!
Peace,
Annie

"I've never let school interfere with my education"—Mark Twain.


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#2 bhut camp

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Posted 20 October 2012 - 10:48 AM

These sound great!I love the use of the tropical fruits to balance the heat.I am not sure about the bottled lime juice though.I always use fresh whenever possible.

#3 annie57

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Posted 20 October 2012 - 12:54 PM

True on lime juice since pressure canning, and lime juice used for flavor rather than so much pH balancing, true. Were I using it for pH, balancing, shelf-stability if not p-canning, prolly not. And lime zest is wonderful. But after doing an acre+ organic garden by myself this summer, canning forever, and still with sauces to cook, can, some fermenting, my "trip to fresh limes" stopped at jalapeno/lime jam, Yucatan Hell Jam, and red jal jam.

Now for ideas that don't always involve tomato "something" to tone down the blistering freakin heat of that Tabasco puree without losing a wonderful flavor . . . you're up, bhutcamp: what say you? :P Thanks, Annie.

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#4 bhut camp

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Posted 20 October 2012 - 03:00 PM

I would try honey or agave nectar.But too much might change the flavor.I like using either of those but you may also want to try any of these juices or nectars:lime,mango,papaya,guava,guanabana,pear.Not sure if thats the route for you but it may be worth a shot!

#5 Peppernator

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Posted 20 October 2012 - 05:52 PM

Nice looking sauces, great post. Thanks!
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#6 KiNGDeNNiZ

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Posted 25 October 2012 - 08:06 PM

Annie. Btw. Are your sauces runny. Or thick ?! I want to make the fatalii pineapple

#7 annie57

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Posted 27 October 2012 - 07:28 PM

SmokinHot, that one is relatively runny. The only puree I made this year was Tabasco to flavor at will as went along with it. The 2 cups of pineapple juice, lime juice, and I include the juice from the chunks, make it a reasonably pourable sauce. If you want it thicker, can leave off some pineapple juice, cut out some lime juice. Should do it. I really like this sauce. Really rocked some beer can chicken, as glaze with some mango-pineapple jelly at end of cook, and dipping sauce after carved, or pulled off carcass of birds. Can't wait to try it with shrimp, fish. Thanks for looking! Annie.

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