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Fatalii puree

This is ten pints of fresh fatalii pods. I added 1 1/2 cups of vinegar, and a couple tablespoons of sea salt and pureed. I then brought it to a boil and poured them into the jars for later use. Nothing like the smell of fresh fataliis!

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I am thinking of using one of these jars to make a fatalii peach Vidalia onion sauce. How does that sound?
 
I am going down Friday. If gas wasn't so high I would trip back down Saturday morn, but I want to try to beat the weekend crowd for some Caribbean reds.


Edit: removing accidental emoticon
 
I am going Sat morning. I plan to be there at 9am at Meadowview for some picking, and then head up to Easton for the pepper festival there, then off to Weyerbacher Brewery for some tastings.

Justaguy you better leave me some peppers!!!!
 
i have some fatalis that i would like to make a vinegar based sauce from. your thread has me drooling! is there a simple recipe anyone could point me to. i know there's a hot sauce forum but it may take a while to find one for fatalis.

the op used just vinegar and salt, what about brown sugar or fruit or cumin? is it necessary to cook it or can i just put it all into a blender? that's how i made a mustard based sauce, no cooking it. thanks.
 
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