Well I took my Choco had mash outta the cabinet, opened it for the first time in probably 75 days or so. It has that distinct small. I have half a quart mason jar filled. It is just habs and a head of garlic... now what are my options? I don't really wanna toss it in a can of pineapple. I want to try some thing different, I would rather make 2 different sauces to see which i like better. I'm not lookin for sweet, maybe a more traditional sauce, but not too much vinegar. So what say ya'll?
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Now what?
- Thread starter S.S.Tupperware
- Start date
Glad to hear your mash went well. For a good basic sauce using a half quart of hab and garlic mash I think I'd try:
2 Carrots, peeled and shredded
1 med sweet onion, diced
1 jar Fire roasted peppers, drained and chopped
Water
AND
2 Carrots, peeled and shredded
1 med sweet onion, diced
1 Jar Water packed Artichoke Hearts
Water
Your mash should be low enough in ph to handle the additional ingredients however I'd add lime juice to birng it down if it's not below 4.0.
Place all ingredients in a pot, add water to just cover and simmer for 30 to 45 minutes. Transer to blender and blend till smooth, you may have to work in batches. Return to cleaned out pot and bring to a boil for 20 to 30 minutes. I like to blend a second time to get a really good smooth sauce then back into a clean pot and bring to 195F for 15 minutes and bottle. Continue to moniter the temperature in the pot and reheat if it gets below 185F. Cap the bottles and invert for 15 minutes.
Make sure that ANYTHING the is going to touch the sauce has been sanitized! You can do this by soaking in a bleach water solution (1/2 cup to 5 gallons of water ratio) or by running through the dishwasher with the heated dry on.
Cheers,
RM
2 Carrots, peeled and shredded
1 med sweet onion, diced
1 jar Fire roasted peppers, drained and chopped
Water
AND
2 Carrots, peeled and shredded
1 med sweet onion, diced
1 Jar Water packed Artichoke Hearts
Water
Your mash should be low enough in ph to handle the additional ingredients however I'd add lime juice to birng it down if it's not below 4.0.
Place all ingredients in a pot, add water to just cover and simmer for 30 to 45 minutes. Transer to blender and blend till smooth, you may have to work in batches. Return to cleaned out pot and bring to a boil for 20 to 30 minutes. I like to blend a second time to get a really good smooth sauce then back into a clean pot and bring to 195F for 15 minutes and bottle. Continue to moniter the temperature in the pot and reheat if it gets below 185F. Cap the bottles and invert for 15 minutes.
Make sure that ANYTHING the is going to touch the sauce has been sanitized! You can do this by soaking in a bleach water solution (1/2 cup to 5 gallons of water ratio) or by running through the dishwasher with the heated dry on.
Cheers,
RM