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Made some purees and pickled peppers today

JayT

JayT

I like to make purees to save my peppers for later use. I usually make small batch sauces with them. This time I made several combination purees for the sauces I have in mind later. First and foremost is one I will simply call PAIN. It contains many of the hottest peppers in the world including, the Butch T, Jonah, Moruga, Primo and Brain Strain. I also made a Burkina Hab - Yellow Scotch Bonnet puree, a Peach Bhut puree, and the base for the sauce I named Asian Fire Dragon last year, but am renaming it Asian X (Ecstasy) in honor of CJ who loved it the most. It is a mix of chocolate peppers including Bhuts and Douglahs. I also pickled some peppers. They included Jalapenos, Bulgarian Carrots, Fresno, Long Hot, Kung Pao, a Peach Bhut, and a red one.I would say I processed about eight lbs of peppers. Right now I am experiencing Hunan hand, Hunan face, runny nose, sweating, and coughing. The windows were open and the fan was on, but it still got bad in here. The family vacated as soon as they got home, with a few choice words for me on the way out the door. Oh well, at the end I got a bunch of pretty bottles to look at!


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Finally turned the PAIN puree into a sauce.  I know this was over two years ago that I made the puree.  The peppers are Butch T, Moruga, Jonah, Brain Strain, and Primo.  I added just rice wine vinegar and agave nectar and hit it with the Magic Bullet.  The texture came out smooth and the taste is exactly what I wanted.  A millisecond of sweet and then the flavor of the peppers.  This sauce is intense!  The heat is all over your mouth and from the first instant it hits you and keeps building and building.  I only used the small pint jar of the puree for these bottles.  I wanted to experiment first to make sure I get it right before I broke out the quart jar.  I didn't want to mess it up.  I am very pleased with the results.  These peppers taste so good that it doesn't need anything else but the agave and vinegar.  It already had the salt and vinegar from when I pureed it.  The puree held up absolutely perfect.  The flavor and color are just like when I canned it!  This might motivate me to get to making sauce with the rest of those bottles!
 
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I just put a small stream of this across my bratwurst sandwich along with some serrano bbq sauce.  Holy hell this stuff is hot!  It tastes great with the bbq sauce, but two bites has opened the sweatgates and has the side of my tongue numb.
 
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SavinaRed said:
how long will those puree's keep before they go bad ?
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Good question.  I have never had a sealed one go bad unless it was not full.  In that case it slowly oxidized from the top down and the color dulled.  I am not sure if it is still good or not.  I think I might open it and see what happens.
 
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JayT said:
 
Good question.  I have never had a sealed one go bad unless it was not full.  In that case it slowly oxidized from the top down and the color dulled.  I am not sure if it is still good or not.  I think I might open it and see what happens.
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Be sure to give us the low down :)
 
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