College football season is nearly upon us. As some of you know, I'm a die-hard Illini fan (I know, we've struggled for a few years) and make the drive down to Champaign every Saturday home game. Of course, the before and after tailgate parties are sometimes the highlight of the day (I think there is a current country song about this). So, I thought that I would make some Naga Puree to spice up the traditional Bloody Mary's (sometime Bloody Maria's).
I used a friend and confidant's (Alabama Jack) recipe. Here it is:
800 grams de-seeded prime Naga pods
2 cups White Vinegar (5%)
8 Tea Spoons Agave Nectar
2 Tea Spoons Sea Salt
Combined all ingredients in food processor - brought to very smooth consistency.
Bring to boil and reduce approximately 25% (about an hour)
Pressure cook in 8 ounce jars for 15 minutes at 10 psig.
Enjoy.
In process pictures:
Just starting to cook down
Sterilizing the jars
About 3/4 in to the reduction
Will post some more when they come out of the pressure canner.
I used a friend and confidant's (Alabama Jack) recipe. Here it is:
800 grams de-seeded prime Naga pods
2 cups White Vinegar (5%)
8 Tea Spoons Agave Nectar
2 Tea Spoons Sea Salt
Combined all ingredients in food processor - brought to very smooth consistency.
Bring to boil and reduce approximately 25% (about an hour)
Pressure cook in 8 ounce jars for 15 minutes at 10 psig.
Enjoy.
In process pictures:
Just starting to cook down
Sterilizing the jars
About 3/4 in to the reduction
Will post some more when they come out of the pressure canner.
