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Anyone know of a good puree recipe?

PepperDaddler

PepperDaddler

I want to make something with the consistency of a thai chili garlic sauce, but with super hots.
 
Do I need to ferment first?
 
Just vinegar, salt, and peppers right?
 
Ideas and recipes are appreciated. Thanks.
 
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Puree is just something that is pureed and very smooth, with minimal or no liquid added. The garlic sauce you are thinking of is not that smooth. So what exactly do you want? Just checking.
 
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I guess more of the clumpy kind you see with the whole seeds still in. Bright red.
 
Pretty sure its made by the same brand that makes sriracha, just in cylindrical containers.
 
 Not sure of how else to describe it.  

I will settle for pureeing it if I have to.
 
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I know the stuff. Not a puree. That is smooth. This is a course grind.
 
"Chili Garlic is a tempting blend of coarsely ground chilies and garlic. The delicious flavor of the sauce complements everything from a cracker to poultry to soups. It has a full-bodied flavor that will make your mouth water."
 
If this were a mash product you'd use little vinegar to thin it out and not cook down too much. If a fresh product you wouldn't want to blend it, maybe pulse it, or hand chop and cook down until desired consistency.
 
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Yes a mash. :)
 
If you want to ferment it check here: http://thehotpepper.com/topic/23146-fermenting-peppers-101/
You can make a fresh sauce from mash as well.
 
Mash is term used before and/or after fermenting, it just means mashed peppers, but usually refers to the fermented product or product for fermentation.
 
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I'd do a uniform chop/dice of ingredients and cook down with desired amount of liquid/vinegar. This way you can cook it down and keep an eye on it and stop the process when it is the consistency you need, but it will be uniform, whereas if you cook down from whole or a rough chop, you would want to cook until smooth or you'd have inconsistencies.

OR do a pulse in a food processor first.
 
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I can't find that puree recipe but I followed it last year and it was amazing except I used smoked pods.
 
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That looks very good. :drooling:

How long was it good for? If it lasted that long...

And if you remember, the simple steps of preparation. I am an experienced cook, so I would just need the most important (wont work without) kind of steps and ingredients.
 
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