Fatalii puree

[JayT]

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!

I am thinking of using one of these jars to make a fatalii peach Vidalia onion sauce. How does that sound?

 

[Timmmy newbie]

Hot Dogs and Fatalii's work well

Nice looking puree JayT

 

[JayT]

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.

I would always cook it if you plan on storing it for any amount of time. If you make a sauce with fruit in it you may need to readjust the vinegar/lime juice for ph.

 

[tjg911]

I would always cook it if you plan on storing it for any amount of time. If you make a sauce with fruit in it you may need to readjust the vinegar/lime juice for ph.

hum, so i made this about 10 days ago, i put it into a canning jar in the fridge. i have about 13 oz i'd be heart broken if i opened it months from now and there was mold on it. it has a fair amount of white vinegar in it 5 oz, yellow mustard 1/2 cup, a tblspn salt and 1/4 cup brown sugar, 8 oz of canned mango so i figured it would keep for 7-8 months. is that unreasonable to assume? should i cook it or would that ruin it at this point? if cook suggestions on temperature and time?

there's no way i could eat all this in less than a few months and i hoped to store it for 8-10 months.

 

[JayT]

Well, you might be ok if it is in the fridge, but to be safe I always cook it. It really doesn't change the flavor, heat, or texture of a puree so it only makes sense to do it as safely as possible. If it were me, I would put it in a sauce pan, bring it to a boil, simmer it for ten minutes or so and put it in a sterile jar. Then you know you are safe as long as your ph is low enough.

 

[tjg911]

thanks jayt i do that.