Wednesday, November 17, 2010
Fire In The Kitchen Datil Pepper Sauce
First, I wanted to keep some of the seeds, so I took the seeds out of about half of them. I didn't want to chop up ALL the seeds, as they add too much heat to the sauce.
I mixed in all kinds of secret ingredients that I am sworn to secrecy to keep the SECRET, but have to admit, I cannot follow another person's recipe, no matter how secret it is. I have to make it my own!! So I added this and that, and oh my my my my my, this is one batch of hot goodness! Mark and I had a sampling of the sauce the night I cooked it on some fried fish - on my goodness gracious, meow meow, and holy toledo too! It's some good stuff!!
Canning is new to me and I learned today after talking to my sister and searching online. It was a breeze and I'm glad a bought a jar grabber when I bought the jars. I used my own pots, but think if I plan to ever can again, which I am sure I will, because it was vastly enjoyable, that I MUST have a canning pot with the jar holder/lifter insert thingy. I worried that my jars were too close to each other, the sides of the pot, and whatever. Also, I didn't have anything to keep the jars from the bottom of the pot, so I opened up a metal vegetable steamer thing and used that. Hey, ya do what ya gotta do! I was pleased to fill 11-1/2 half pint jars. It was very satisfying to hear the jar lids suck tight as they cooled, little kisses. I got some of the cooked sauce on my fingers and am burning all over again. Whew! That's some hot stuff!