2CoolFishing

2CoolFishing (https://www.2coolfishing.com/ttmbforum/index.php)
-   Recipes (https://www.2coolfishing.com/ttmbforum/forumdisplay.php?f=14)
-   -   Holy Jalapeno Sauce (https://www.2coolfishing.com/ttmbforum/showthread.php?t=2305666)

bowmansdad 06-22-2017 12:32 PM

Ranch,
Your recipe calls for stemmed/seeded peppers but the pics show seeds and some seedless. Is that how you control the heat? Do you use a colander strainer or a food mill to remove seeds,skins? I have bunches of Serrano pepper also, they may add some heat. Just questions because I will make this for sure.

w_r_ranch 06-22-2017 01:51 PM

Quote:

Originally Posted by bowmansdad (Post 21106089)
Your recipe calls for stemmed/seeded peppers but the pics show seeds and some seedless. Is that how you control the heat? Do you use a colander strainer or a food mill to remove seeds,skins?

Yep, I do half of them with seeded because some people (mostly my wife) said it's too hot otherwise, LOL!!! Seriously, I think it mellows out after a month.

The strainer I use is a fine mesh stainless steel basket-type.



http://images-eu.ssl-images-amazon.c...qL._SX355_.jpg

habanerojooz 06-22-2017 02:05 PM

My former FIL made the same sauce and the same way, except no citrus, and he put tomatillos and garlic in his sauce. Since he and I both liked it burning hot, he'd add a few habaneros to the batch to make it hotter. I used it as condiment on meats and I ate it with corn chips. Thinking about it is making my mouth water...

bowmansdad 06-22-2017 04:21 PM

Quote:

Originally Posted by w_r_ranch (Post 21106793)
Yep, I do half of them with seeded because some people (mostly my wife) said it's too hot otherwise, LOL!!! Seriously, I think it mellows out after a month.

The strainer I use is a fine mesh stainless steel basket-type.



http://images-eu.ssl-images-amazon.c...qL._SX355_.jpg

Thanks for the help! I'm going to make a batch tomorrow. I've been making poppers all afternoon to put in the freezer.

Tony06 06-23-2017 07:42 PM

Just made some of this today. I didnt strain it as i like it hot. Tried on some shrimp tacos and i will be keeping some of this on hand at all times. Thanks for sharing.

dbarham 06-23-2017 07:43 PM

Put these in jars just nowhttps://uploads.tapatalk-cdn.com/201...d0348de554.jpghttps://uploads.tapatalk-cdn.com/201...7c50fa0b96.jpg

Sent from my SM-G955U using Tapatalk

Lagunaroy 06-24-2017 01:08 PM

Ok, we did a small batch the other day. Wife loved it, so she experiments...

If you use mustard in deviled eggs, pimento and cheese, and tuna fish replace the mustard with this sauce.

Neighbor used it in a remoulade with half the usual horseradish, and then he showed me how to layer the sauce in a Bloody Mary.

Ranch this is a great sauce, still experimenting, gonna do potato salad with it tomorrow.

Thinking about adding cilantro, cause we like it.

RAMROD1 09-24-2017 10:31 PM

Did I miss something what is the amount of lemon juice used?


Sent from my iPad using Tapatalk

TIMBOv2 09-25-2017 07:10 AM

Quote:

Originally Posted by RAMROD1 (Post 21790426)
Did I miss something what is the amount of lemon juice used?


Sent from my iPad using Tapatalk

Said 1 cup. But I will only try 1/2 next time. It was to lemonny for us. Unless my peppers were not hot enough

w_r_ranch 09-25-2017 07:13 AM

One cup as stated in the last line of the recipe.

The purpose of the lemon juice is to add acidity. When you’re canning things. you need to reliably get those foods into a safe pH zone.


All times are GMT -5. The time now is 12:03 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
Resources saved on this page: MySQL 21.43%
vBulletin Optimisation provided by vB Optimise (Pro) - vBulletin Mods & Addons Copyright © 2020 DragonByte Technologies Ltd.
vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2020 DragonByte Technologies Ltd.
Copyright 2019