AlabamaJack
eXtreme
I have posted my recipe of the puree I make but don't think I have ever gone through the process with pictures...it's pretty simple....just time consuming...to me, this recipe preserves the fresh taste of the peppers and is great for cooking (or adding to bloody mary's)
The recipe is:
100 grams fresh peppers
60 ml 5% White Distilled Vinegar
1 tsp agave nectar
1/4 tsp sea salt
you can use any pepper you want...and you can use whatever vinegar you want as long as it is 5%...I have tried apple cider vinegar but it takes away from the taste of the peppers...
first off...gather needed supplies...Vinegar, Sea Salt, Agave Nectar, Blender (you definitely need a high speed heavy duty blender - this is a heavy duty Centaur used in bars to make daquiri's), scale (metric), measuring spoon, measuring cup, and fresh peppers...
in this case, I am making some puree using yellow scorpions...
I already have a batch cooking down that is Scorpion and 7 Pot...notice, I have moved outside...you sure don't want to cook this stuff down inside if your exhaust fan doesn't exhaust outside and won't keep up with the fumes...
notice the bamboo skewer on the left side...and the red marks on it....you want to reduce this product by 25%...the "deepest" mark is where I started and the "shallowist mark" is where I will stop...
comments/questions/discussion appreciated...
more pics coming of pureeing the peppers a little later..
forgot to say, you want to keep the puree on a very slow boil...if you don't you will scortch them....and when you stir the boiling puree, be careful of the bubbles popping...this hurts already...I will have hunan hand all day long now...
The recipe is:
100 grams fresh peppers
60 ml 5% White Distilled Vinegar
1 tsp agave nectar
1/4 tsp sea salt
you can use any pepper you want...and you can use whatever vinegar you want as long as it is 5%...I have tried apple cider vinegar but it takes away from the taste of the peppers...
first off...gather needed supplies...Vinegar, Sea Salt, Agave Nectar, Blender (you definitely need a high speed heavy duty blender - this is a heavy duty Centaur used in bars to make daquiri's), scale (metric), measuring spoon, measuring cup, and fresh peppers...
in this case, I am making some puree using yellow scorpions...
I already have a batch cooking down that is Scorpion and 7 Pot...notice, I have moved outside...you sure don't want to cook this stuff down inside if your exhaust fan doesn't exhaust outside and won't keep up with the fumes...
notice the bamboo skewer on the left side...and the red marks on it....you want to reduce this product by 25%...the "deepest" mark is where I started and the "shallowist mark" is where I will stop...
comments/questions/discussion appreciated...
more pics coming of pureeing the peppers a little later..
forgot to say, you want to keep the puree on a very slow boil...if you don't you will scortch them....and when you stir the boiling puree, be careful of the bubbles popping...this hurts already...I will have hunan hand all day long now...
)
the centaur has four heavy duty suction cups on it...it don't walk...heck, it's a 1 hp unit....
