The idea of the purees is great. A super hot canned product that is shelf stable, doesn't take up room in the freezer, and you can just add a little to your cooking or sauces to heat things up.
Question is, I find myself wondering if the vinegar and agave have any negative impact on the flavor profile that would cause you to want to use fresh or frozen peppers in lieu of using a canned puree.
I'm thinking that if I have scorp puree, Tabasco, brainstrain, cayenne et.al. purees on the shelf, I could just grab some fresh ingredients to make hot sauces or other dishes and add the puree as needed.
It sure would free up some freezer space...My significant other is starting to give me grief about who much space I am occupying in the freezer...
Question is, I find myself wondering if the vinegar and agave have any negative impact on the flavor profile that would cause you to want to use fresh or frozen peppers in lieu of using a canned puree.
I'm thinking that if I have scorp puree, Tabasco, brainstrain, cayenne et.al. purees on the shelf, I could just grab some fresh ingredients to make hot sauces or other dishes and add the puree as needed.
It sure would free up some freezer space...My significant other is starting to give me grief about who much space I am occupying in the freezer...