Superhot Puree

AlabamaJack

AlabamaJack

eXtreme
If you need/want some superhot pepper puree, here it is...8 ounce jars (1/2 pint).

Paypal only. Shipping to 48 continental US States only. Probably flat rate shipping is the cheapest because of the weight. 8 or 9 jars fit perfectly in a medium flat rate box...shipping cost 10.70 for each flat rate box...

These purees are pressure canned at 10 psig for 10 minutes. The recipe is simple: 100 gms pods, 60 ml white vinegar, 1/2 tsp sea salt, 1/2 tsp agave nectar.


***REFRIGERATE AFTER OPENING***

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If interested contact me via PM or Email.

Thanks...
 
What a deal, people should jump all over your offer AJ! I still have jars left from last year or a take a few. A little goes a long way with this stuff. :hot:
 
I strongly endorse these purees and the price is ridiculous! Jump on it folks! You won't be sorry. If you like superhot sauces that showcase the pepper you can't do any better. No gimmicks just pepper flavor and a smooth consistency. I still have a bunch in my cupboard or I'd be all over this.
 
thehotpepper.com said:
I strongly endorse these purees and the price is ridiculous! Jump on it folks! You won't be sorry. If you like superhot sauces that showcase the pepper you can't do any better. No gimmicks just pepper flavor and a smooth consistency. I still have a bunch in my cupboard or I'd be all over this.
Click to expand...

Shshhhhh I was hoping to decide on a favorite and buy all of them!
 
thanks for the endorsements folks...I appreciate it...

LGHT...order is in the mail...
 
thanks lc...just so you know, these are not this years pods but I would not offer something that was not good...most were put up in december 09....
 
thanks for the orders folks...please let me know when you receive the packages...
 
fatalii pods weigh about 6-7 gms each on the average, so probably 14 or 15....and if I remember correctly it takes about 150-200 gms pods to make one 8 ounce jar...

for all that have ordered...all shipments have been made..
 
Got my jars in today and they taste great. My fav so far is the black congo, deep rich, smokey flavor. The old lady likes the fatalli, but she said they are too hot so I will be adding some mango, citrus juice, and papaya for her own sauce.
 
Glad I saw this thread. I'm thinking about taking six off your hands: 3 Naga Morich, 1 Black Congo, 1 Fatali, and 1 Carribean Red. PM on the way.
 
listing updated....no more Bhut Jolokia...

but there will be lots more in December...
 
Mmmmm... They all sound good, sent a PM. Just a curious question since I'm fairly new here, what is everyone planning on using the purees for? I'm planning on using them on top of food, or cooking with food. I'm not much of a chef though, so are others planning on making sauces or glazes or something more inventive with them? What do you use purees for?
 
He calls them purees but they are also sauces. They have vinegar and sweetener. I have used them to kick stuff up but really these are best on their own. These sauces will let you know exactly what these peppers taste like and you don't often get that from a sauce with all the other ingredients. Great on anything! If you can take the heat ;)
 
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