This is my first year growing Hatch and I have been drying them all to use in chili, spice blends. I think they would be fine in a sauce from tasting them raw. I have never had a Jay's peach but I would ise them to kick ip the heat of the sauce if you want. I have some red jals in the freezer. They are going to get smoked and then sauced with cherries, toasted cumin, mexican chocolate and vinegar.JayT said:I picked up an interesting combination of peppers, three that I would like to try to make a sauce with together, but I'm not sure. They are red jalapenos, red Hatch chiles, and Jay's peach ghost scorpions. I think those three with a couple fruits, some rice vinegar, some honey, and some herb or spice that makes you say hmmm could be great. Then again, I am not sure about the Hatch in there. I might just leave them out and roast & freeze them. Thoughts?
I still have not harvested them. It will happen eventually.grantmichaels said:Waiting for the pure charapita jar!![]()
tctenten said:image.jpeg![]()
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I made some infused oil tonight. The oil is Grapeseed and the pods are 'Bum's Hot Rod cross that was smoked then dehydrated and GM's Mystery Citrus.
The 8 oz woozy's are a great way to share and they have a wide enough neck to get the peppers in there.
I love the way the bleeding calyx looks in the bottle.
I heat the oil to 190f then bottle. So far no issues with infusion or any nasties.JayT said:Did you heat them at all? I think I remember something about low heat making them infuse better.
tctenten said:image.jpeg![]()
image.jpeg![]()
I made some infused oil tonight. The oil is Grapeseed and the pods are 'Bum's Hot Rod cross that was smoked then dehydrated and GM's Mystery Citrus.
The 8 oz woozy's are a great way to share and they have a wide enough neck to get the peppers in there.
I love the way the bleeding calyx looks in the bottle.