Pepper puree
- Thread starter Rymerpt
- Start date
salsalady
Business Member
The word 'puree' is descriptive of a constistency. Generally pulpy, but with no large chunks, any thing with the consistency of thick, mostly smooth, vegetable paste.
In regards to 'chile puree', it could mean many things depending on the mfg. Some commercial puree vendors include fermented or heavily salted concoctions.
A lot of people here on THP talk about AJ's PUREE. A mostly chile blend that has a bit of vinegar in it. AlabamaJack originally did it in BWB.
edit- when processed with BWB, the jars are generally shelf stable. After opened, the jars should be refrigerated, and they can last a loooooooooong time in the refer.
In regards to 'chile puree', it could mean many things depending on the mfg. Some commercial puree vendors include fermented or heavily salted concoctions.
A lot of people here on THP talk about AJ's PUREE. A mostly chile blend that has a bit of vinegar in it. AlabamaJack originally did it in BWB.
edit- when processed with BWB, the jars are generally shelf stable. After opened, the jars should be refrigerated, and they can last a loooooooooong time in the refer.
salsalady
Business Member
that's about it!
Can it/BWB it= shelf stable
After open, then refer....
"Chile Puree" as a "tag line" can be very confusing, just like the word "mash" can be confusing. Some think the word "mash" in reference to a commercailly made product equates to a fermented product. That is not correct. A "mash" is almost synonymous with a "puree" when talking about consistency of the chile product. Both smooshed up with no large particles. "Mash" is not necessarily 'fermented'.
OH- and my favorite process is to ..."...Blender the SNOT out of it...."
but that's the FamilyFriendly version of blend the shit out of it~~~~
We're all on the same page!!!! It just takes me a few more edits to get to PG13 posting ratings.
