Tropical Fatalii Paste

[RobbieWT]

The goal was to make a sauce with a mellow fruity flavor. But the consistency was way too thick. At least the flavor is right where I want it.

Ingredients:

15 Fatalii pods
2 Plantains
2 Limes Zest and Juice
Pineapple Juice
A few Thai Basil Leaves
Allspice
Salt
Apple Cider Vinegar

I apologize for the lack of measurements, I made this up as I went.

I put the fatalii, plantains, lime, and Thai basil in a medium sauce pan and added enough pineapple juice to cover everything. Then I let it simmer until the plantains were mushy. Then I went crazy with my immersion blender and added a dash of salt and allspice. This is where I noticed that it was way too thick. In an attempt to thin it out I added some more pineapple juice and a little cider vinegar. I eventually got it to a point where I could scoop it up with a ladle.

In the end I was able to fill five eight ounce jars. I canned four and put one directly in the fridge.

When I took the jar out of the fridge for dinner it had the consistency of toothpaste. It is not pourable but easily spreadable. The smell if dominated by the fatalii and pineapple. The flavor is mostly pineapple with a hint of banana from the plantains. It has an intense burn that builds slowly and fades pretty quick.

 

[salsalady]

great try on the sauce!

I've not worked with plantains or bananas, but I THINK (might be wrong here) that plantains would work as a thickener. Maybe try one plantain, especially if you like the flavor profile and don't want to add more pineapple juice. Or maybe banana instead of plantain...? ? ?

Fataliis are pretty sharp! That must be a really hot sauce with 15 fataliis in 5 pints. The color is beautiful!

SL

 

[michigan.momma]

Looks good, maybe use it like a spread, kind of like you would jelly or something like that? Heck I'd probably use it on my morning toast!

 

[Nova]

What is a Plataaan? Looks awesome my mouth is watering...

 

[PIC 1]

What is a Plataaan? Looks awesome my mouth is watering...

It's a fibrous, starchy type of "banana" thats usually sliced thin and deep fry "chip" style while still in the green unripe form, or
when ripe or blackened, it can be roasted , while still in the skin, peeled and mashed (makes a great addition to a Carib. style B.B.Q. sauce, but
What I like to do is to take a ripe one and slice it in half long ways, and macerate it with dark rum, then grill it along with some fish...
many other recipes, twice fried is another good one...
just don't try to eat one raw, since its very tough and low on suger...

Greg

 

[RobbieWT]

Looks good, maybe use it like a spread, kind of like you would jelly or something like that? Heck I'd probably use it on my morning toast!

That is exactly what I did for breakfast this morning.

Over night the pineapple flavor has mellowed a little and the hints of banana show a bit more. The burn is stronger than most hot sauces I've tried and is centered on the top of the tongue and back of the throat. I did notice that a few plantain fibers survived the blender.

 

[RocketMan]

That is exactly what I did for breakfast this morning.

Over night the pineapple flavor has mellowed a little and the hints of banana show a bit more. The burn is stronger than most hot sauces I've tried and is centered on the top of the tongue and back of the throat. I did notice that a few plantain fibers survived the blender.

That is probably because of how thick it is. Had it been more of a medimum thick sauce they whould have blended out just fine. At least that's been my experience. Sounds and looks like a good sauce though. If you want to thin it out to be more pourable though I think I'd just add water to it and boil it till it was where I wanted it then check ph and bottle.

Cheers,
RM

 

[michigan.momma]

That is exactly what I did for breakfast this morning.

Over night the pineapple flavor has mellowed a little and the hints of banana show a bit more. The burn is stronger than most hot sauces I've tried and is centered on the top of the tongue and back of the throat. I did notice that a few plantain fibers survived the blender.

Oh boy, that looks good! Great minds think alike. Might have to try making some, some time in the future!

 

[Walka]

Man reading all these threads about fruit with peppers or alchohal with peppers really changes my mind. I cant wait to finally taste some of this stuff.

 

[The Hot Pepper]

What is a Plataaan? Looks awesome my mouth is watering...

Think of a banana that has so much starch it resembles a potato. The deep fried, then smashed and re-deep fried unripe fruit resembles french fries. In ripe (skin is totally black) form you can make maduros, a sweeter version, but the fruit is not eaten raw, it is for cooking. Like a potato.

 

[S.S.Tupperware]

Looks good, Tostones are the bomb, I like them with the green ones, like a fried mash tater kinda thing, not really a banana taste til Black SKIN then there sweet. If ya can find them i highly recommend... look on you tube for the process...ezpz.