Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: africanmeat on April 11, 2014, 10:33:23 AM
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last night i did a jalapeno paste .
i use it for cooking and for BBQ sauces.
(https://lh5.googleusercontent.com/-_b8-ZlNqy08/U0bwg8jA_HI/AAAAAAAAHgI/FkuxLBcBy50/w1113-h835-no/DSC00526.JPG)
(https://lh6.googleusercontent.com/-tzr0cE4S2Jo/U0bwoxMx0XI/AAAAAAAAHgo/frKlNcCsoCk/w1113-h835-no/DSC00530.JPG)
(https://lh6.googleusercontent.com/-91mOnWcetqk/U0bwtdG3o3I/AAAAAAAAHhA/AT-xbCAMX_c/w1113-h835-no/DSC00554.JPG)
(https://lh3.googleusercontent.com/-3mG-Z3OMPdc/U0bwwkGNtMI/AAAAAAAAHhQ/CxXPKwMm1pQ/w1113-h835-no/DSC00556.JPG)
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Great idea Ahron! Something that I will try this year when our peppers are maturing.
Thanks for the tip!
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What a great idea. Getting ready to plant the garden... making space for peppers. Thanks for the inspiration!
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That looks great, I love spicy stuff will have to try that. ;)
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My eyes are watering from the pics. :D
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Great idea. I'll wait for Tee to make some up and then try his.
Art
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Really great idea, but I have a dumb question. How long will it last in a jar like that??
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TMB- I'll see your dumb question and raise you another: Do you peel the skins off the peppers after they rest in the baggies?
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Prime! AFAIK yes,the skins appear peeled,they just slide off.Was just watching the Hispanic gal on food network roasting peppers,thats what she did,and I like the baggie to steam off skins,I didnt know that trick.
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OK...recipe please. Pam. ;*))
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Morning and thanks .
if you look at the grill photo i took the big red pepper,the small pepper ,on green ,one yellow and all the jalapenos .
put them in 2 bags to steam them so the skin will come off easy .
in a blander with 5 cloves of garlic .(no salt or pepper )
put in a sterilised jar . and can it .
it is very hot . this one will be for 2 months ,
next month , when i will have red jalapeno i will do more .
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Looks like a good mix for some BBQ sauce ;)
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We roast and freeze anywhere from two to four bushels of green chile each season (usually around Labor Day) to use all year, as opposed to blistering and using right away, have a hint which I learned recently that works. IF you like the "roasted" flavor, when you use the chile (or any pepper), DON'T rinse the peel (skin) off with water. Just pull/pick it off. Water ruins the roasted flavor. Learn something new every day!
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I like this.. thanks for the idea!
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Great idea. I'll wait for Tee to make some up and then try his.
Art
And hopefully Tee will make enough to bring to the Gathering so we can all sample it! ;)
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We roast and freeze anywhere from two to four bushels of green chile each season (usually around Labor Day) to use all year, as opposed to blistering and using right away, have a hint which I learned recently that works. IF you like the "roasted" flavor, when you use the chile (or any pepper), DON'T rinse the peel (skin) off with water. Just pull/pick it off. Water ruins the roasted flavor. Learn something new every day!
Nice tip,thank you.You in NM by any chance,those folks sure know peppers.
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Yes, in New Mexico--Roswell, to be exact. The alien capital of the universe. At one time there was more chile grown around here than around Hatch. Then the dairies moved in and the farmers can make more money (with less labor, since chile has to be hand picked) growing corn, silage, alfalfa and other grains for dairy food. Our favorite truck farm didn't even open this past summer--boo hoo. There are others and the supermarkets always bring them in from Hatch and around there. Prefer locally grown, BUT. You haven't lived until you smell the fresh green chile roasting in those big gas fired tumblers! Wish I could bottle it to sell, I'd be rich!