Fantasies Attic
Recipe Haven => Beverages | Finger Foods | Sauces & Dips => Sauces - Dips => Topic started by: Fafnir on December 31, 2018, 08:27:12 AM
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:glittery: :beers: :ny-clock:
my recipe for Datil pepper sauce start with a gallon freezer bag full of bright yellow peppers add a large amount of catsup [wear a painters respirator mask while removing stems and cutting up peppers also surgical gloves] bout 4 cups of water for the rest of goodies
celery, onions, green pepper, [bout a cup of each] and garlic cloves [4 or5]. chop the celery and other stuff in food processor put in big pot with lid, put peppers, catsup, and water in pot salt and pepper to taste. now take pot outside and set on grill gas charcoal or coals from fire, bring to a boil and then move pot around till it will simmer, not a hard boil let it simmer for about an hour. let it cool down enough where you can put it in warm mason jars seal with lids. shelf life depends on how long before fumes and such eat a hole in lid [caution sauce will be hot!!!!!]
Mayo kills the burn :partytimes: :glittery:
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:kaboom: no doubt
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if you really want super hot add least a quart or more peppers :kaboom: :kaboom: :kaboom: :partytimes:
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Thanks, Fafnir. This will be a lot easier to find than a forum entry. I'm really looking forward to trying this.
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it is my wifes recipe from her mom and that side of the family some of them still live in st Augustine
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Well my peppers are going strong so I'll be on this one. I like my hot sauces.