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Old 05-24-2007, 10:00 AM   #31
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Quote:
Originally Posted by Mylegsbig
there are like 20-30 cases of botulism from food each year, and practically all of them are from vegetables like carrots, beets, stuff with low acidity. i did some research myself and you'd be hard pressed to find botulism from habaneros and what not..
Just a note -- peppers of all types are low-acid vegetables so they need to be canned according to strict guidelines.

Big -- good advice about pH levels.
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Old 05-24-2007, 10:23 AM   #32
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I got kind of a dumb question... but what the hey.... I bought some pepper plants this season, and so far, they are fruiting nicely which means I'm gonna have peppers to spare. What do you use the mash for?
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Old 05-24-2007, 11:22 AM   #33
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The mash is to ferment your peppers. To age them like wine. Really brings out their true flavor.

Use it as a base for sauces.
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Old 05-24-2007, 12:15 PM   #34
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So do you use it like a condiment or in recipes? I was trying to get an idea of what to do with it.... me being the fire mouth that I am, I would try to eat it just like it is, but you and I both know that would be very stupid, specially with some of the peppers that are being used and referenced to in this thread.
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Old 05-24-2007, 12:19 PM   #35
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again, it's a base for sauces.

you take your pepper mash and blend in some vinegar, lime juice, roasted garlic, salt, some honey or sugar, and you have something delicious.

To be used as a condiment or to spice up recipes, like rice, chili, i use hot sauce on pretty much everything.
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Old 05-25-2007, 12:10 AM   #36
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Quote:
Originally Posted by Mylegsbig
again, it's a base for sauces.

you take your pepper mash and blend in some vinegar, lime juice, roasted garlic, salt, some honey or sugar, and you have something delicious.

To be used as a condiment or to spice up recipes, like rice, chili, i use hot sauce on pretty much everything.
Ohhhhh... that would be great in chili!!! Ok, I'm getting now!!! Thanks for explaining. It looks and sounds wonderful.
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Old 08-13-2007, 09:46 PM   #37
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Question Ph

I have recently tried your recipe with Chocolate Hab's. Do you know where or what type of meter I should get to take a PH reading? I went to Wal-mart and they only had the kind you use for a pool. Any help would be much appreciated.
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Old 08-14-2007, 09:31 AM   #38
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Have you tried searching for litmus paper? I don't know if you can get some that will indicate the different pH levels or not.
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Old 08-14-2007, 10:41 AM   #39
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AllenOK,
Please let me know when you are cooking this stuff. I need to check the prevailing wind from BA to Mounds!!!!!
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Old 08-14-2007, 12:02 PM   #40
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Do you think I can skip the Litmus part and just boil the jars before use?
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