Shawn
Administrator
Posts: 16,267 
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Post by Shawn on Jul 2, 2022 11:16:59 GMT -5
I can't wait to see your finished product!
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mike
The Pepper King
Posts: 3,661 
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Post by mike on Jul 2, 2022 11:28:35 GMT -5
I'm taking my time. My garlic wasn't fresh enough for my taste, so I just got back from the grocery store. I just peeled one head of garlic. I hate peeling garlic. The peppers are thawing. I also pulled some white habaneros out of the freezer. If these peppers aren't hot enough, I want to kick the heat up enough for what I expect with this sauce.
I only managed to find two rubber gloves. I hope they don't rip putting them on.
I did buy a steak for this weekend. They still don't have any Jif creamy peanut butter.
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Shawn
Administrator
Posts: 16,267
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Post by Shawn on Jul 2, 2022 12:36:46 GMT -5
There is an easy way to peel garlic.
Using the palm of your hand of the side of a chefs knife and press the garlic. It will break the peel off easy.
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mike
The Pepper King
Posts: 3,661
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Post by mike on Jul 2, 2022 14:41:26 GMT -5
Yes, I use a metal ruler. It's still a sticky mess. Anyway, the red sauce is done. The peppers aren't anywhere near Cayenne pepper heat at 60,000 SHU. These are perhaps Serrano heat at 20,000 SHU. I blended it and had a taste. I added 8 White Habaneros and some sugar. The heat still isn't where I want it, but it has a nice pine resin flavor. Not as strong as a Habanero but I like it. I added Guar Gum to emulsify the sauce. I hate pulling hot sauce out that has separated. I'm going to put some on a pizza tonight.  |
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Shawn
Administrator
Posts: 16,267
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Post by Shawn on Jul 2, 2022 16:57:18 GMT -5
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Post by lynnee on Jul 3, 2022 18:51:52 GMT -5
Lovely photos, mike! When peeling garlic, I cut the ends off the clove and then make a vertical cut with a knife along the length of the clove. The paper comes right off. But what I really hate is having to mince garlic. I don't use a garlic press or a grater because it makes such a mess.  |
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Post by scarfguy on Jul 3, 2022 19:41:33 GMT -5
At 70 years of age, time is my most precious comodity. I can't bring myself to spend any of it on peeling garlic. The garlic in my house comes in a jar already minced.  |
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mike
The Pepper King
Posts: 3,661
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Post by mike on Jul 3, 2022 19:44:37 GMT -5
I don't mince garlic. I usually cut them in half length wise for my pickling. I have fallen in love with using the half garlic cloves straight from the pickling jar with the peppers. I put them on pizzas. It's like a special treat when you bite into a piece of pickled garlic on the pizza. Today, I made a thin crust pepperoni and Poblano pizza with loads of extra Mozzarella and as much garlic I could find in the pint jar. I used half the jar of Poblano's, too. Yumm!!
I think I will start next years batch of peppers in November. I think I had a total of 33 pints from my last pickling adventure. I've used about 10 so far. I will be focusing on slightly hotter peppers this time. I'll start ordering seeds in September. I may actually pickle just garlic cloves in a number of jars. I'm toying with that idea.
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