Here's the final sauce that I've made this year. This will be a mix of dryed and frozen peppers.
Why use dryed ? This is the only sauce that I will do that, mainly because of the Chipotle Peppers. You just can't duplicate the days of the cold smoking process at home without the right equipment. The canned version in the Adobe has it's place in the kitchen but imparts a different flavor then I'm looking for.
Here's the dryed peppers...Chipotles, Cherry smoked Jamaican Habs, Long Brown Habs, Chilaucle Rojo and Ancho Pods.
Fresh ingredients: Onions, Black Garlic, Blueberries, Cranberries, Tamarind, Coconut Palm Sugar, Aged Pepper Infused Vinegar, Salt , Spices , and frozen Chocolate Habs.
Final mix down before bottling. The sauce was run through the blender in batches then through a fine screen food mill.
Those who deseed peppers or have worked somewhere in a kitchen know how important it is to wear latex/nitrile gloves. Whether you store them in a kitchen drawer or on the grow room shelf, to make the gloves an easy fit just sprinkle alittle corn starch on the hands.
"one size fits all".............just ask John Holmes..........oops !............he dead.........
............. 
Bottled up in 10 and 12 oz bottles and flasks. The combo of the dryed peppers, fresh ingredients and the aged pepper vinegar make this a tasty sauce.
next yr I'm picking up a 50 qt stock pot with a spicket on the bottom.
No more ladeling ...
Why use dryed ? This is the only sauce that I will do that, mainly because of the Chipotle Peppers. You just can't duplicate the days of the cold smoking process at home without the right equipment. The canned version in the Adobe has it's place in the kitchen but imparts a different flavor then I'm looking for.
Here's the dryed peppers...Chipotles, Cherry smoked Jamaican Habs, Long Brown Habs, Chilaucle Rojo and Ancho Pods.
Fresh ingredients: Onions, Black Garlic, Blueberries, Cranberries, Tamarind, Coconut Palm Sugar, Aged Pepper Infused Vinegar, Salt , Spices , and frozen Chocolate Habs.
Final mix down before bottling. The sauce was run through the blender in batches then through a fine screen food mill.
Those who deseed peppers or have worked somewhere in a kitchen know how important it is to wear latex/nitrile gloves. Whether you store them in a kitchen drawer or on the grow room shelf, to make the gloves an easy fit just sprinkle alittle corn starch on the hands.
"one size fits all".............just ask John Holmes..........oops !............he dead.........
............. 
Bottled up in 10 and 12 oz bottles and flasks. The combo of the dryed peppers, fresh ingredients and the aged pepper vinegar make this a tasty sauce.
next yr I'm picking up a 50 qt stock pot with a spicket on the bottom.
No more ladeling ...
..................... 
