Cookin' in the sauce lab today!

jutsFL(9b (Orlando))July 18, 2014

I set up shop outside today and cooked down two large batches of my 'taco sauce.'

First batch was mostly Fresno peppers, with HHWax, red savina, and just a few Naga and Reapers. Added one yellow onion, 5 tbs minced garlic, 1 bunch of cilantro, 5 tbs salt, and covered with vinegar. About 175 peppers total in the sauce. It filled 12 mason jars and was canned. Heat at about 7 of 10 (for the average person), more like 4 of 10 for most of us. I named it Taco Sauce #7.

Second batch was the same 'taco sauce' recipe - but the only peppers in it were Reapers and Naga, still to the tune of about 175! This one is off the charts in heat!! I tried a small bit before canning it and ended up sweating perfusely and had the worst stomach cramps ever for about 30 minutes. I named this one Taco Sauce #666. Still made a full batch of 12 mason jars with this one as well.

...the pics,

Canning the last few stragglers:

Finished product:


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greenman28 NorCal 7b/8a

Wow! Did you cook it down? Blend it? The texture looks quite smooth. Any salt or other spices added?

I'm sure you could use that hell batch of sauce to add to other salsas and sauces, stir-fry, and soup.


    Bookmark   July 18, 2014 at 8:37PM
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jutsFL(9b (Orlando))

Josh, I boiled it all for 15 min. Then blended it al down nice and smooth. Then added to the sanitized jars, and hot water canned for 15 minuets.


    Bookmark   July 18, 2014 at 8:55PM
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judo_and_peppers(Tampa FL)

I've never really understood the whole "cook first, then blend" thing...

I always blend first, then cook.

    Bookmark   July 18, 2014 at 11:40PM
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Looks HOT!
But good.

    Bookmark   July 18, 2014 at 11:41PM
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jutsFL(9b (Orlando))

Judo: I never really thought of doing it the other way around. I cook first so that when I blend it's nice and smooth. I suppose if you blended first it'd be a bit chunkier - but I'm not really sure, as I've never tried?


    Bookmark   July 19, 2014 at 12:12AM
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greenman28 NorCal 7b/8a

If blended first, I imagine that it would cook down faster, and could then be blended again for the smooth puree.


    Bookmark   July 19, 2014 at 12:44AM
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Nice job Jay!


    Bookmark   July 19, 2014 at 1:40AM
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Mecdave Zone 8/HZ 9

So tell us about the lab. It looks like you're indoors, but since that's a gas grill I'm guessing a covered breezeway? Do you wear gloves, a mask, goggles? The wife and kids out of town? :)

This post was edited by mecdave on Sat, Jul 19, 14 at 6:20

    Bookmark   July 19, 2014 at 6:19AM
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jutsFL(9b (Orlando))

Mecdave, it's all on my back patio area. Gloves are a must when I was prepping everything indeed!

...and yes, I have to do it all when the better half isn't around :D


    Bookmark   July 19, 2014 at 8:54AM
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DMForcier(8 DFW)

"Canning the last few stragglers" eh? So that explains the dead squirrel in the last pot...

    Bookmark   July 19, 2014 at 1:07PM
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seysonn(8a WA/HZ 1)

Some production, Jay. The color s very nice too.

About what came first, cooking or blending: I do cook first. B,C, when it is cooked the stuff is almost fallen apart. I just use my stick blender and do it right in the pot. Then I strain and get the pulpy stuff, seeds (if any) out, then procede with canning.

    Bookmark   July 19, 2014 at 3:20PM
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