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Anaheim Steamroller

Stemwinder

Stemwinder

I made another sauce this weekend. This one was pretty simple. I got really distracted during the cooking process and lost track of my measurements. Oops....


10 lbs of Anaheim peppers
1 head of garlic
3 onions
2 cans of Rotel diced tomatoes & habaneros
Cumin
Salt
Jalapeno Powder
White Vinegar

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I charred the skins of the peppers... over an open flame... in the freezing cold.

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Then I got it bottled and added it to the other two sauces I recently made including a mango habanero sauce and a black cherry sauce. All three are really SPICY.
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And here they are all sealed up and ready to go.
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The Mad Hatter said:
That is awesome! So how long does that last sitting on the shelf like that? I really need to learn to do this.
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I kept the PH below 4.0 by adding white vinegar. I used a PH meter to check it. It will be safe out of fridge unopened for a couple of months (maybe more). Refrigerate after opening and eat within 60 days (although it will probably last longer).

Check out the forums... Lots of good info.
 
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Got to respect a guy who lives in Indiana who is willing to stand outside in February just to blacken a few peppers for a limited run of sauce. Yep, mucho respect.

Now, the girlfriend is dying to know what an Aneheim Steamroller really is. :D
 
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Some pro looking sauces, and some interesting combos. Reminded me I have some pineapple habanero I made chilling in the fridge. Might just have to bust it out now with some toast and butter...mmmmm Thanks for sparking my pepper appetite!
 
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