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SB7J sauce ideas

Malarky

Malarky

Hey all i need to clean out the freezer!
I've got about 8oz of frozen SB7J's that I'd like to make into a sauce that highlights the pepper.
I'd like it to be really hot and taste of SB7J, but I'd like it to be more than just a puree?
Use the whole 8oz of SB7J a good/bad idea?
 
What are your ideas?
roasted/fresh?
fermented/vinegar/citrus?
fruit or not?
garlic/onion/shallot? all of it?
 
what do you think? thanks for your time
 
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I just started a galon of ferment with parsnips, onion, garlic, a little celery, bell peppers, and mixed Super hots. I was gonna use just Jpgs, but this bag of mixed peppers I had was calling my name.

I am a big fan of fruit in sauces.

Hopefully someone chimes in with some useful information. Lol
 
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i mean you can use a sb7j in any recipes calling for superhots or scotch bonnets.
 
most products will not give the pure taste because most people can't handle the heat. a puree is the way to taste the real deal yeah..
 
i use some for a jerk seasoning grilled chicken and/or wing sauce. i like Caribbean jerk bww sauce so i copycat that.
 
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Super simplest sauce would be 8oz pepper, 2oz onion, 1oz fresh garlic, teaspoon or 2 of salt, splash of lime if you like that... Whizz it all up with enough 50/50 rice vinegar/water to get the consistency desired. Simmer, HFH.

You can use white vinegar if you like the sharper flavor, or rice vinegar for a softer flavor.

Post up results, love to see it.
 
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A straight SB7J sauce sounds awesome, Malarky. I second (or third? lol) salsalady's idea. If you want to keep that SB7J flavor (or pretty close to it), I'd say to make some of AJ's purée recipe, add a little bit of onion and garlic, a dash of salt, and maybe even some roasted carrots (for sweetness). Then, thin it out with a mild vinegar (and water); like rice, white wine or champagne vinegar. Splash of agave nectar or honey. Boom. Man, I'm drooling, just thinking about that now, haha

http://thehotpepper.com/topic/32602-making-some-puree-todaywill-post-pics-of-the-processits-easy/

Looking forward to pics! :cheers:

Are the pods red or yellow?
 
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MikeUSMC said:
A straight SB7J sauce sounds awesome, Malarky. I second (or third? lol) salsalady's idea. If you want to keep that SB7J flavor (or pretty close to it), I'd say to make some of AJ's purée recipe, add a little bit of onion and garlic, a dash of salt, and maybe even some roasted carrots (for sweetness). Then, thin it out with a mild vinegar (and water); like rice, white wine or champagne vinegar. Splash of agave nectar or honey. Boom. Man, I'm drooling, just thinking about that now, haha

http://thehotpepper.com/topic/32602-making-some-puree-todaywill-post-pics-of-the-processits-easy/

Looking forward to pics! :cheers:

Are the pods red or yellow?
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I like this! I've made AJ's puree and starting with that base sounds like a great idea.
My SB7J's were Reds from Bhuter, I believe
 
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