Got in that saucing mood today, so I went supermarket pepper hunting and came upon the happy surprise of decent quality Caribbean habs, for $3.50/pound 
Simple sauce
Didn't have the camera ready before the pepper desecration but here goes
Into the food processor we go
^^^ then into the blender, missed the money shot on that one
20-25 minutes boiling/simmering really makes me want to dunk my head in
After heat packing, final product 20ounces of doom. (bit more canned for the freezer)
Simple sauce
40 x Caribbean red habs (seeds included, the acid/cooking-down softened them up making them unnoticeable)
2 x carrots
1 head of garlic (Needed more, 2 heads for next time and maybe some horseradish)
about 2 cups lime juice
2 cups lemon juice
2 table spoons of salt
makes about 20 ounces of thick sauce.
2 x carrots
1 head of garlic (Needed more, 2 heads for next time and maybe some horseradish)
about 2 cups lime juice
2 cups lemon juice
2 table spoons of salt
makes about 20 ounces of thick sauce.
Didn't have the camera ready before the pepper desecration but here goes
Into the food processor we go
^^^ then into the blender, missed the money shot on that one
20-25 minutes boiling/simmering really makes me want to dunk my head in
After heat packing, final product 20ounces of doom. (bit more canned for the freezer)
