Johnny's Test Kitchen!!

[FineExampl]

Originally Posted by chiltepin

Well, if you bought the chiltepines, save them for a hotter sauce. They're about 9 on a scale of 1-10, where Habaneros are 10. But I probably don't need to tell you that.

Nothing could be hotter than a fresh bhut grown under stressful conditions. Store bought tepins should be a walk in the park for this experienced eater.

Today i did this!


Destemmed green jalapenos 1.5lbs

Apple cider vinegar

Sugar and salt after a quick rough chop and simmer a few minutes

After you simmer, puree the hell out of it

Have sterilized jars at the ready

Into the pressure canner

15min of pressure is plenty

The finished product. 4 16oz jars of jalapeno concentrate.

[FineExampl]

I just made five 16oz jars out of 3.5lbs of orange/peach hab concentrate. I used some of it already to make an experimental hot sauce. What's in it? Orange/peach habs, goji berry, cinnamon, mint leaves, a dried basil blend from my garden, agave nectar, sugar, kosher salt. I'm also using one of the swing-top bottles i got at The Container Store for this sauce. Also had some left over for about 10-12oz extra that i'm canning with the concentrate and added extra hab to to fill it out. Preliminary taste test was good and kind of unique.

pics to come

[FineExampl]

[PhoenixRising]

Me hungry for some sauce!

[FineExampl]

Originally Posted by PhoenixRising

Me hungry for some sauce!

are you out?!

i haven't bottled in months. i haven't been able to find the ingredients i want. damn this northeastern weather. if i had some of that Texas weather i could GROW what i need.

[PhoenixRising]

Originally Posted by FineExampl

are you out?!

i haven't bottled in months. i haven't been able to find the ingredients i want. damn this northeastern weather. if i had some of that Texas weather i could GROW what i need.

Almost out. I wish I could send you some Texas weather, 'cause it's awesome right now.