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Cinder Verde - A Jalapeno, Avocado & Yellow Tomato adventure

Sam & Oliver

Sam & Oliver

I'll admit it.  I haven't been able to successfully get a green jalapeno to blend well in a sauce.  They always remain grainy, even when I try to blend them as basic as I can with vinegar and salt.  The "Meat" always separates and floats to the top, maybe because the pepper is still in it's green phase and not red/ripe.
 
Jalapeno-avacado.jpg

 
So going with my theme of a Cinder line of products in hot, medium and mild... I have been trying to craft a nice jalapeno sauce.
 
I started with green jalapenos (all that was available from the local market here), bought some nice, ripe organic avocados and organic yellow tomatoes.  I'm not sure what the actual name of the tomato was, but I wanted to keep red color out of the sauce for aesthetics.
 
I love avocados.  They are very easy to eat, smooth and creamy textured.  I figured this would be a great paring with the jalapeno to help keep this at a solid mild heat.
I snagged a few bags of organic key limes (to make key lime pie later!) and a jar of local honey.
 
Now I know honey really isn't paleo friendly.  I've used it before as a sweetener and was poked by a few people on a Paleo diet who said it wasn't going to qualify.  But for now, I'll cheat and throw some in... maybe tinker later to see if I can remove the honey (it was only a tablespoon for the entire 16oz pot I was cooking up.)
 
Anyway, I blended the jalapenos and avocado up along with some of the nice yellow tomatoes (yeah I snuck a few to eat, so sue me ;)
I added some fresh squeezed key lime juice (yeah I drank some of that too... :p added it to a nice cold glass of ice water)
 
A pinch of salt, some cracked black pepper, and as little amount of vinegar as I needed to get it into a nice viscosity that wasn't too loose, wasn't too thick.
 
I'm fairly excited about this one.  I just wish there was a way to get that grainy jalapeno flesh to not separate so fast / float out of the sauce.
 
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This forum is about cooking with hot stuff and not about experimenting with a new sauce to add to your line of products.
 
Other than pushing your Sam&Oliver shit do you have something pertinent to contribute?
 
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is this not the correct subforum? the front page said to use this but there is another sauce subforum as well.
 
and for the record: i was never 'pushing sam & oliver shit' - that just boggles my mind how rude some people can be for an obvious error.  a simple pm would have sufficed

Jeff H said:
Try xanthan gum to help keep the solids in suspension. It thickens too and a little goes a long way. You have been warned.
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yes. i have a love hate with that :) i suppose i could add it with the pepper though
 
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There are threads for hot sauce.
 
And there are threads for promotion.
 
JoeFish you apparently have nothing to contribute in this thread either, other than trolling.
 
Which part of "Post Your Spicy Cooking" is throwing y'all?
 
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Yo TB you okay? ;)
 
However, this should be in Hot Sauce Making. Anyone can ask how to make hot sauce or for hot sauce tips, amateur or commercial, as long as it does not promote.
 
Moved. :)
 
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Mate I love avocado. It's almost obscene how much I love avocado. I found an avocado and garlic sauce a while ago, yea it was ok but I thought why not just use fresh avo. I just don't think it translates well to sauce, but i haven't found one that works for me yet
There's also the texture of the avocado. In a guac you retain the creamy texture, but in a sauce you either lose that mouth feel or it takes away from the "sauciness" of a sauce.
Interested in your thoughts on how the avo works in this sauce
 
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