I have been making purees of my peppers for the past few years, but last night I think I noticed something different. I have had this bottle of fatalii puree in my fridge for the last year, and I sparingly open it up and put a teaspoon or tablespoon of it into/onto something I am cooking. Well yesterday it was a jerk shrimp marinade. I was using a commercial jerk sauce and wanted to kick it up. I put a big tablespoon in and let them sit for a couple hours. WHen I sauteed them I noticed the smell of the fatalii coming from the pan. Then we bit into the first few shrimp and WOW!!! Hot. Much hotter than I remember that puree being last year. To make a long story short, have any of you noticed an increase in heat of purees that sit and age?
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Do Purees get hotter as they sit?
- Thread starter JayT
- Start date
MMMMMMMMmmmmmmmm.....Jerk Shrimp!!!
I have a Walkerswood sauce recipe that'd go awesome with that!!
I have a Walkerswood sauce recipe that'd go awesome with that!!
It also happens with certain sauces. Sriracha actually gets a lot hotter if you leave it at room temp after opening it. Although I don't know if that's really really safe.
You LOSER!! Where 'da pics at? And to answer your question....yexct!
salsalady
eXtreme Business
I've noticed with my fresh salsa, and also when we had some canned salsa, that they get hotter as they sit. I really notice it with the fresh salsa. If you taste the HOT or SCORCHER right after it's made, yea, it's hot...but after a couple weeks, it's MUCH hotter! No way to prove it, but I have a theory that the heat from the peppers infuses into all the other ingredients and they become hot as well. Right after it's made, the sauce is hot but all the veggie chunks are not hot if you dig one out ant eat it by itself. But later, all the veggies are hot also.