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Love 'Thang #9

texas blues

texas blues

Hey ya'll from the big dry ditch here in Las Vegas. Got the game on this Sunday night, some brewhaha's chillin', the blues dog in the blues kitchen and all the fixin's listo para accion' for this weeks batch of hab sauce. This one I'll do with pineapple but I'll be using canned as the cooking is already done. For my purposes, canned is just fine. I sauteed shallot, garlic and peppers and carrot in olive oil. Added the pineapple, lime juice and vinegar..cooked it down a bit. Buzzed it with the boat motor and then salt and pepper to taste. Into the bottles and tres bon!

Here's the evidence...
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After cooking down and the boat motor..
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Done in the bottle...
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Blues dog Missylou..
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Cheers, ya'll. TB.
 
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Looks great TB...how is the taste?

Question...if you substituted some low heat peppers like anaheim/big jims/big chile for the bell pepper do you think that would work to?
 
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AJ, the red bell along with the carrot add a little more sweentess and complexity as well as compliment the color. I would use anaheims but the color would have an off look to it. Heat is about a 6-7 on my one to ten. Flavor is a 7 as you get the fruit, the sweet, the tang from the vinegar and the heat too.
Overall one of my best.

Cheers, TB.
 
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chilehunter said:
love thannng #9, what happend to the others 1-8 ? :)
the sauce looks tasty, good choice for ingredients!
Click to expand...

Couldn't think of another name CH, so I named it after a tune I wrote back in the day of the dinosaur and the white buffalo.

Cheers, TB.
 
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