So far, I've settled on a comfortable model for making my pepper mashes, and then cooking them into sauce. I would love if someone could look over it and see if there's any tweaks or suggestions...
Mash model:
Into Food Processor:
400G Peppers (cleaned, destemmed)
400G Tomato (fresh, prefer Cherry type)
200G Vegitable (veg type that adds volume without altering taste too much, ie: carrot or butternut squash)
100G Salt (no caking agents, pref: sea salt)
3G Yogurt Whey
Transfer to 1/2 Gallon Ball/Mason Jar
Sauce Model:
Then, using that mash, aged 2 weeks or longer...
Using a 12 quart pot, mash is added with:
Approximately 40G combined various spices (pepper, cayenne, etc)
32 ounces of Vinegar type (I usually use cider vinegar), more if needed
Bring to a rapid boil for 3-4 minutes, then reduce and simmer, uncovered for 20 minutes, stirring every 5.
Transfer to blender after being poured into a strainer to remove seeds. Press pulp through and discard seeds.
Blend for 4-5 minutes in batches if needed.
Return to pot, adding white distilled vinegar as needed for viscosity.
Simmer for 25 minutes, stirring every 5. Bottle.
This gives me a well blended, seedless sauce that has a medium pour, not chunky, not too thin, not too thick. Pours like A1 sauce.
Mash model:
Into Food Processor:
400G Peppers (cleaned, destemmed)
400G Tomato (fresh, prefer Cherry type)
200G Vegitable (veg type that adds volume without altering taste too much, ie: carrot or butternut squash)
100G Salt (no caking agents, pref: sea salt)
3G Yogurt Whey
Transfer to 1/2 Gallon Ball/Mason Jar
Sauce Model:
Then, using that mash, aged 2 weeks or longer...
Using a 12 quart pot, mash is added with:
Approximately 40G combined various spices (pepper, cayenne, etc)
32 ounces of Vinegar type (I usually use cider vinegar), more if needed
Bring to a rapid boil for 3-4 minutes, then reduce and simmer, uncovered for 20 minutes, stirring every 5.
Transfer to blender after being poured into a strainer to remove seeds. Press pulp through and discard seeds.
Blend for 4-5 minutes in batches if needed.
Return to pot, adding white distilled vinegar as needed for viscosity.
Simmer for 25 minutes, stirring every 5. Bottle.
This gives me a well blended, seedless sauce that has a medium pour, not chunky, not too thin, not too thick. Pours like A1 sauce.
