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Old 06-22-2017, 01:32 PM   #11
bowmansdad
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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.
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Old 06-22-2017, 02:51 PM   #12
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Quote:
Originally Posted by bowmansdad View Post
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.




Last edited by w_r_ranch; 10-27-2018 at 08:04 AM.
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Old 06-22-2017, 03:05 PM   #13
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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...
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Old 06-22-2017, 05:21 PM   #14
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Quote:
Originally Posted by w_r_ranch View Post
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.



Thanks for the help! I'm going to make a batch tomorrow. I've been making poppers all afternoon to put in the freezer.
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Old 06-23-2017, 08:42 PM   #15
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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.
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Old 06-23-2017, 08:43 PM   #16
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Put these in jars just now

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Old 06-24-2017, 02:08 PM   #17
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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.
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Old 09-24-2017, 11:31 PM   #18
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Did I miss something what is the amount of lemon juice used?


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Old 09-25-2017, 08:10 AM   #19
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Quote:
Originally Posted by RAMROD1 View Post
Did I miss something what is the amount of lemon juice used?


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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
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Old 09-25-2017, 08:13 AM   #20
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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.
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