BRADLEY SMOKER | "Taste the Great Outdoors"

The pepper portion of my garden is producing prolifically.  I enjoy homemade salsas in many variations and have been a student and fan of all things chile for many years.  I am fortunate to live in Texas where Mexico has influenced cooking styles, Mexican home cooks share their recipes and ingredients are found in local grocery stores.  More exotic ingredients are found in nearby Hispanic markets (along with some unique cuts of meat).  Here is a burner that is fast, easy and has great flavor.

(http://i908.photobucket.com/albums/ac287/Ofrazier01/Pepper%20Serrano%20sauce/IMGP0010.jpg)

Several types of peppers, mainly serranos.

Several stages of ripening.  New Mexico (left)  Serranos (right top)  Jalapenos (right bottom).  The New Mexico is also called Long Green or Anaheim with slight variations in heat.

I also threw in some dried Chile Pasilla (dark chile on the left) and Anchos (dark chile on the right).  


Wash everything and throw into a pot.  Larger chiles may need to be cut in half.  Almost cover with 1/3 white vinegar, 1/3 cider vinegar and 1/3 chicken stock, broth, or water and chicken bouillon blend.  Depending on the saltiness of the chicken water, salt will be added to taste after pureeing.  Add some cracked pepper.  Simmer until soft, submerging peppers as they soften so everything is in the bath.  Total simmer time is about 20 to 30 minutes after bringing to a boil.

(http://i908.photobucket.com/albums/ac287/Ofrazier01/Pepper%20Serrano%20sauce/IMGP0017.jpg)

Puree with a stick blender (aka motorboat), a blender or a food processor.  I use my stick blender daily and recommend one as a kitchen staple.


Check for salt.

Put it on a chip and hold on.

This is great for pepper heads on a chip or use sparingly on fish tacos with Baja sauce and many other applications.

Good luck and keep it spicy,

Pachanga

Looks great - Have you tried using some (probably not all) smoked peppers?  How long does it keep in the fridge?  Can you freeze it without losing flavor/consistency?"

WOW!  Lemme grab a COLD BEER; I'll be right over!

Quote from: Ka Honu on August 15, 2010, 09:34:29 AM
Looks great - how long does it keep in the fridge?  Can you freeze it without losing flavor/consistency?"

Buenos Dias, Great Blue Writer,

I have never had any last long enough to freeze and likewise as to shelf life.  I have made other high acidic concoctions and have studied the shelf life question.  I am not a food scientist (although I have eaten at a Holiday Inn)  but I would eat this several months out if kept properly refrigerated.  If it changes in color, bubbles or changes smell - adios. 

As far as freezing, I have been told that similar pureed salsas freeze well.  If I were to want to keep this for long periods of time, I would can it or vacuum pack a portion. 

I read your "Chili Peppah Watah" with interest and enjoyed the humor as always.  I have copied this to my recipe file and it will be in my refrigerator soon.  Thanks.

Good luck and (giving the shaka sign),

Pachanga

Pachanga,
Read this thread and just happened to have a load of various peppers that a good friend gave me.  Guess what's simmering away on the stove right now........ this recipe.  You could have warned us about having everyone leave the house while this stuff is simmering! :D  Wow, that stuff definitely leaves a vapor trail.  Was wondering about the freezing and shelf life question.  Thanks for your analysis.

i bet that packs a punch!  :o

thanks for sharing

They're supposed to be pickled peppers - oh and Peter Piper too.  ;D

Quote from: KyNola on August 15, 2010, 10:40:07 AM
Pachanga,
Read this thread and just happened to have a load of various peppers that a good friend gave me.  Guess what's simmering away on the stove right now........ this recipe.  You could have warned us about having everyone leave the house while this stuff is simmering! :D  Wow, that stuff definitely leaves a vapor trail.  Was wondering about the freezing and shelf life question.  Thanks for your analysis.

You haven't seen anything yet.

Hold your breath and don't lean over the pan when you start to puree.

As far as the vapor trail, you can cancel the exterminator and tell the wife that the kitchen has been sterilized.  Seriously, I keep a lid on mine and it is not bad at all.  Oops, left that out of the directions.

Pachanga

Looks great.   I'm doing a slight variation on this later today!

Very nice! I'm covered up with peppers and that looks yet another way to use them.

NOW you tell me to leave the lid on! :D  This stuff will peel the paint off the walls.  It definitely packs a major wallop.  It is a bit too acidic for my taste.  Next time I'll back the amount of vinegar down a bit.

Thanks for the recipe Pachanga.  Will be fun to tweak.

Quote from: KyNola on August 15, 2010, 12:52:31 PM
NOW you tell me to leave the lid on! :D  This stuff will peel the paint off the walls.  It definitely packs a major wallop.  It is a bit too acidic for my taste.  Next time I'll back the amount of vinegar down a bit.

Thanks for the recipe Pachanga.  Will be fun to tweak.

Tweak to your heart's desire.  That is what individual taste buds are all about.  More stock doesn't hurt a bit.  I will admit that when I first made this up, it hit a tight twang on my tongue and the heat was intense.  Then I went back for a second hit - then a third - then a fourth.  It will grow on you.

A suggestion is to crush up some canned tomatoes, heat to a boil, throw in some garlic, onions to your liking.  Allow to soften.  Puree.  Add cilantro and canned green chiles (mild).  Then add the salsa to the desired taste; a great salsa with heat adjusted as desired.

Pachanga

Thanks for the idea Pachanga.

Good Golly, That just looks HOT.

I don't mind the heat going in, I just don't like it when it leaves me.

The salsa versions sounds pretty good.

Thanks for sharing. I think. ;D

Pachanga -

Went for a "mix" yesterday (pasilla, ancho, yellow, jalapeno, serrano, anaheim), char-roasted them and a couple of tomatoes a bit, and used 2/3 broth (chicken & beef) to 1/3 vinegar.  Went out to the man deck and used the side burner on the RED so as to protect the paint in the kitchen.  The result was excellent - great chili taste, not too hot but a nice jalapeno hit at the end.  Gotta do it again soon (will probably smoke some of the peppers first just for fun) - the "test dummies" took most if it home.  Thanks for the inspiration.

kh

Quote from: Ka Honu on August 18, 2010, 07:17:52 AM
Pachanga -

Went for a "mix" yesterday (pasilla, ancho, yellow, jalapeno, serrano, anaheim), char-roasted them and a couple of tomatoes a bit, and used 2/3 broth (chicken & beef) to 1/3 vinegar.  Went out to the man deck and used the side burner on the RED so as to protect the paint in the kitchen.  The result was excellent - great chili taste, not too hot but a nice jalapeno hit at the end.  Gotta do it again soon (will probably smoke some of the peppers first just for fun) - the "test dummies" took most if it home.  Thanks for the inspiration.

kh

Glad that worked out for you.  When I first made this, I was trying to duplicate a salsa or pepper sauce that is left on the table 24/7 at a local fish taco spot.  When I first went in, I was surprised and a little disappointed that this was the only sauce or salsa in the joint.  I tried it and thought that it was just right on the tacos.  I bought a bottle and started the project.  I make a blackened fish taco with a Baja sauce and creamy cole slaw.  This went great with that.

I am going to try your's and Squirts more broth for a change up.

I have ginger on the grocery list for the pepper water.

Good luck and keep it hot,

Pachanga