Fatali Puree

[buddy]

So with tailgating season upon us, there are many decisions to make . . . Naga Puree or Fatali Puree for the Bloody Mary's.  Same recipe as before:
 
100 grams Fatali
60 ml 5% White Distilled Vinegar
1 Tea Spoon Agave Nectar
1/4 Tea Spoon Sea Salt
 
Recipe courtesy of Alabama Jack.
 
I used approximately 900 grams of Fatali in this one.
 
In the food processor

 
On the stove (looks thick as they were deseeded and then frozen)

 
Cooking down

 
Ready to go

 
Next up . . .  the smoked chocolate TScorpions
 

 

[ThePepperManiac]

Nice

 

[jerrymart]

looks killer !

 

[ThePepperManiac]

love the color

 

[JoynersHotPeppers]

Awesome, my batch was those with Yellow Scotch bonnets, 50/50. Your batch looks amazing!

 

[buddy]

Awesome, my batch was those with Yellow Scotch bonnets, 50/50. Your batch looks amazing!

Thanks.  That means a lot coming from you!

 

[GnomeGrown]

 

 

[KiNGDeNNiZ]

nice

 

[HopsNBarley]

That looks amazing buddy!
I love Fatallis, and the color looks great!

 

[wayright]

 Looks perfect Buddy!!
 
Love the consistency and color on that puree! 
 
I bet the smell when you are cooking that is amazing!
 

Kevin

 

[chileaddict]

My favorite. Great job and great pics.

 

[roper2008]

I don't think I have enough of one pepper to make this.  I can't find Alabama Jack's puree recipe.
Must be way in the archives.  

 

[buddy]

I don't think I have enough of one pepper to make this.  I can't find Alabama Jack's puree recipe.
Must be way in the archives.  

His recipe is at the top of this post.  The only part missing is to cook down the puree until it reduces approximately 25%.  Pressure can for 15 minutes at 10 PSIG.  Enjoy.
 
TJP

 

[roper2008]

I'm afraid of pressure canners, and I have one.

 

[Justaguy]

Looks great buddy.

 

[knucks]

http://thehotpepper.com/topic/32602-making-some-puree-todaywill-post-pics-of-the-processits-easy/?hl=alabamajack

 

[tfergy]

Beautiful!

 

[Katrina]

I'd punch a baby for a jar of that magic !!!